Ingredients to make Cap-i-pot Warm Salad:
- 1kg cap-i-pot (veal, already cooked)
- 3kg ripe tomato)
- 1pc endive
- 8 u. cherry-tomato
- 2 or 3 u. Garlic
- Laurel
- Thyme
- Salt
- Pepper
- Olive oil
- Vinegar
How to make Warm Cap-i-pot Salad:
Blanch the tomatoes in boiling water, peel them, cut them into four pieces and remove the seeds.
We will pass them to an oven plate, we will add chopped garlic, bay leaf, thyme, salt and pepper and we will bake them at 90º for half an hour.
We will cut the cap-i-pot into four elongated pieces and fry them in a pan with oil until golden brown.
Then we will place them in a rectangular mold interspersing them with layers of tomato until they are completely full. We will put it in the fridge to cool.
We will distribute the escarole in four carving plates and we will season it with salt, pepper, oil and vinegar.
Unmold the cap-i-pot and cut it into four slices that we will heat for two minutes in the oven before placing them on top of the escarole.
