Tomatsallad med crème fraîche och olivgranola
Medel

Tomatsallad med crème fraîche och olivgranola

Kombinera tomaterna i högsäsong med en knaprig och umami granola förankrad av saltgräddade svarta oliver, som blir lite knapriga och köttiga i ugnen

🍽️6 portioner
2.5
🇺🇸 Amerikansk

👩‍🍳 Gör så här

  1. 1
    Preheat oven to 375°. Toss ½ cup salt-cured black olives, pitted, coarsely chopped, ¼ cup raw sunflower seeds, 2 Tbsp. sesame seeds, 1½ tsp. fennel seeds, and pinch of crushed red pepper flakes with 1 Tbsp. pure maple syrup, ½ tsp. soy sauce, and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet. Arrange in an even layer and bake until golden brown, 14–16 minutes. Let granola cool.
  2. 2
    Arrange 2 lb. heirloom tomatoes, sliced into ½"-thick rounds, on a large plate or baking sheet; drizzle with oil and season with kosher salt. Gently turn to coat well.
  3. 3
    Stir one 8-oz. container crème fraîche and 2 tsp. fresh lemon juice in a small bowl to combine; season with kosher salt. Spread crème fraîche mixture across a platter, then top with seasoned tomatoes, leaving any juices on plate behind. Scatter granola and dill sprigs over and sprinkle with flaky sea salt.
Tomatsallad med crème fraîche och olivgranola — Foodbible