Photo by Brad Franks
Recipe Submitted by Brad Franks - tweaked from a recipe from on the web.... delicious! A recipe of this caliber you'd expect to find in a 5 star restaurant. Highly recommend.
8 small pimento peppers or 2 red peppers
2 red
onions, peeled, root end in tact and cut into 6 pieces each from root
to stem, this is so they will stay together when cooked, you should have
12 wedges
3
thin slices of prosciutto, torn into strips
1/3 cup macadamia nuts
1 tablespoon canola oil (red onion )
1 tablespoon canola oil (red onion )
1 tablespoon
infused olive oil
1 tablespoon
grape seed oil
2 1/2 teaspoons
good balsamic vinegar
thin slices of Manchego cheese
salt and fresh ground pepper
-
Ideally, you will have grown your own pimento peppers and picked them right before roasting them. Wash and dry the peppers. Roast the peppers over direct flame and char them. Place them in a container with a lid and let them rest for 20 minutes. Once they have cooled peel them and then put a slit in one side and reach in with a finger and remove the seeds. If you are using red bell peppers cut them into wedges leaving the seeds behind. (if you don't have gas burners use your broiler with the top rack put as close to the burner as you can get it.)
-
Preheat the oven to 350 degrees. Place the macadamia nuts onto a sheet tray and roast them for 8 - 10 minutes. Remove them from the oven and dump them into a clean dish towel until cool..
-
In a saute pan add enough canola oil to coat the pan. Place the pan over medium heat and then place the onion wedges flat side down into the oil. Once they start to simmer cook them until they are good and caramelized and then turn them to the other flat side and brown it. When they are done remove them from the heat to cool.
-
In a small bowl whisk together the oils and balsamic vinegar. Season it with salt and pepper.
-
To plate: Place the peppers and onions on the plate. Drizzle each with some dressing. Crush some of the macadamia nuts and and sprinkle them around and then a couple of whole nuts. Twist and drape the prosciutto around the peppers and onions and then shave big thin hunks of cheese onto the salad. Season with salt and pepper and serve.
