My salad dressings aren’t very complicated. Half a lemon, a count of one-two pour of olive oil, a pinch of salt and maybe 5 turns of the pepper mill (course, of course). Hefty, handful of green, in this case, baby kale. I find delight in the added flourishes which yield variation in my salads: a nice cheese hidden at the bottom, candied nuts or a roasted vegetable. I bring you, the lomo chip!
Lomo embuchado is cured pork loin, sliced super thin. Akin to its cousin prosciutto in that is part of a pig and cured, but small circular discs. I took advantage of the low oven setting from the tomato confit I had going already and placed a single layer of lomo slices on a rack nested in a sheet pan. It doesn’t have much fat to drop off like bacon, but it lets the hot air circulate in the oven, crisping both sides. You’ll know they’re done when they are still a deep red and crunch like a chip with no gummy chew.