Let's start with the onion. This is the longest process in the preparation of this dish.
The onion is cleaned and cut into 8 parts, as if we cut a watermelon.
Pour 1-2 tablespoons of olive oil into the pan, heat it and TURN down the heat. Spread the onion and start to fry.
The process is very, very slow, during which the onion is not only fried until Golden, but also slightly caramelized. The author's process took almost 30 minutes.
My same onion "withstood" 19.
Here is such a Golden ray turned out.
This onion, fried over a slow fire, gives a very piquant note to the whole salad.
Pour a pinch of cumin into the pan, salt and pepper.
We give the cumin to warm up, so that the characteristic smell goes.
The next step is to spread the bacon.
Onions can be removed from the pan, but I, like the author, just moved to the very edge.
Bacon (in the original pancetta, but it is not found in our day with fire). Deep fried to a crisp.
Finely chop the garlic.
In no case do not press through the press.
Quickly fry the pine nuts.
Put the salad mix on a plate.
It can be any salad you like. I had arugula with mizuna.
Lightly sprinkle it with olive oil.
On the salad, put the onion, bacon, garlic and sprinkle with pine nuts.