We are a green salad with a fruit and tofu and a bizarre semisweet bagel, we both have in common a potato: the skin in the salad and the pulp in the bagel.
Ingredients & directions:
-
firm tofu in cubes
-
pomegranate
-
chili
-
butter
Soften them in golden butter.
- minced garlic
- potato skin stripes
Briskly fry them in little oil and salt
Mix all these above with lollo rosa, endive, half steamed potato (the same of the skin) in small pieces, cherry tomatoes, oliveoil, pepper. The salad is ready: squeeze in few drops of lime and vinegar.
La buccia delle patate e’ deliziosa saltata in un po d’olio con l’aglio. Dopo, dorate in una noce di burro sia melograno che tofu (foto 1) con chili in polvere. In un insalatiera mescolate questi ingredienti con lollo rosa, indivia, poca patata lessa (la stessa della buccia), pomodorini pachino, pepe, olio d’oliva. L’insalata e’ pronta con due gocce di limone e aceto.
And what to do with the left steamed potato? Smash it in a no- stickey pan with honey and paprika, a pinch of salt. Serve it on slightly toasted plane bagel. Also the sammie is ready!
Cosa fare della mezza patata al vapore rimasta? Schiacciatela grossolanamente con miele, paprika e sale in padella. Servite su una bagel leggermente riscaldata al forno.
The combo is going to 
now Soups, salads, Sammies, the weekly event by Debi in Hawaii.
The tomato stop 
An interesting combination and very creative. I love the potato on bagel. Thanks for sending it to Souper Sundays.
Aloha,
Deb
This is really interesting! Never try this on sandwiches before. Will try it out someday. Thank you.