Sometimes, I like to try new recipes, and I thought that you may like this one that I took from Ricardo cuisine. I hope you will enjoy it.

Preparation 20 MIN
Cooking 30 MIN
Makes 8 appetizers or 4 mains



4 plum tomatoes, each cut into quarters
3 small red onions, each cut into 8 wedges
2 tbsp (30 ml) olive oil
1 can (19 oz/540 ml) lima beans, rinsed and drained 2 confit duck legs, the meat shredded
2 cups (60 g) watercress or torn chicory lettuce


2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar 1/2 tsp (2.5 ml) honey



1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

2. Toss the tomatoes and onions with the oil on the prepared sheet. Season with salt and pepper. Bake for 30 minutes or until the vegetables are tender. Be careful not to overcook, as the tomatoes should maintain their shape. Let cool.

3. Spread the lima beans in an even layer on a large serving platter. Top with the tomatoes and onions.
4. toss the shredded duck confit with the watercress in a bowl. Arrange the mixture in the centre of the salad.


5. In a bowl, whisk together all the ingredients. Season with salt and pepper. Drizzle over the salad.

Please leave a message and enjoy!

Have a wonderful week,

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