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gazpacho salad


gazpacho salad Recipe

Ingredients:
  • 2 1/2 cups cubed day-old dense country bread (1-inch cubes)
  • 2 medium-size garlic cloves, chopped
  • 1 large pinch of coarse salt (Kosher or sea)
  • 1 small pinch of cumin seeds
  • 3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
  • 1/3 cup fragrant extra-virgin olive oil
  • 1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
  • 2 small Kirby (pickling) cucumbers, cored, seeded and diced
  • 1/2 cup finely chopped white onion
  • 1/2 cup seedless green grapes, cut in half
  • About 1/2 cup slivered fresh mint or basil (optional)
  • 1 small onion
  • 3 medium-size garlic cloves, peeled
  • 3 fresh flat-leaf parsley sprigs, plus 1/4 cup chopped parsley
  • 1 bay leaf
  • 1 cup green or brown lentils (see Note)
  • Extra-virgin olive oil
  • 1/2 pound sweet Spanish-style chorizo sausage, diced medium-fine
  • 2 ounces thinly sliced serrano ham or proscuitto
  • 2 tablespoon sherry vinegar, preferably aged (we, of course, used more)
  • 1 tablespoon best-quality red wine vinegar
  • 1 tablespoon chicken stock or broth, or water
  • 1 teaspoon honey
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium-size firm tomatoes, peeled, seeded and chopped
  • 1/4 cup finely slices scallions, both white and green parts
Directions:
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