This recipe is adapted from a recipe on the La Tienda index and relies on the complex flavor of the Spanish sherry vinegar. Use watercress as a base and play with what herbs and greens you have in your CSA or farm market and each time the dish will have a different nuance.This a delicious and refreshing salad that you should add to your reperatoire.
Servings: 4
1 bunch of mint (I also added some fresh thyme and sage from my garden,almost any fresh green herb would be good)
1/2 head lettuce shredded
2 garlic cloves, peeled
1/2 cup of extra virgin olive oil
2 tablespoons Jerez sherry vinegar
Sea salt
Cold water
Remove the stalks from the herbs, rinse and drain them. Finely chop them and place them in the large bowl. Add shredded lettuce. Add them to the bowl and mix them with the herbs so that you get a uniform mixture of flavors, textures and colors.
Place the garlic and salt in the mortar. Pound them together until you have a smooth paste. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water. When it is clear, continue liquefying for a few more seconds and then pour it over the vegetables and immediately add the remaining cold water. Serve immediately.
This "liquid salad"is reminiscent of the Andalusian countryside, and is a fresh, delicious and light dish that your family and friends will love.You can scatter edible flower petals on top for an even more festive look.
Shrimp and Chorizo
This was a quick and easy invention to showcase these delicious ingredients, and it was a big hit (Eaten before I could get a picture!)
1/2 pound shrimp, shelled and deveined
1/2 pound chorizo, cut in bite-sized chunks
5 cloves garlic,chopped
1/2 cup white wine
1/2 teaspoon sweet pimenton
1 tbsp olive oil
Cut each shrimp in two. Saute garlic in olive oil, add chorizo. Saute for about 5-8 minutes. Add white wine and sprinkle pimenton on top and stir together until wine is reduced by half. Stir in shrimp, and cook until it just turns pink. Salt to taste and serve with crusty bread.
Servings: 4
Ingredients:
2 bunches of watercress (you can also add or mix other greens such as dandelion, fennel,etc.)
1 bunch of mint (I also added some fresh thyme and sage from my garden,almost any fresh green herb would be good)
1/2 head lettuce shredded
2 garlic cloves, peeled
1/2 cup of extra virgin olive oil
2 tablespoons Jerez sherry vinegar
Sea salt
Cold water
Preparation:
This gazpacho should be eaten immediately after it is made, so that it is crunchy and refreshing.Remove the stalks from the herbs, rinse and drain them. Finely chop them and place them in the large bowl. Add shredded lettuce. Add them to the bowl and mix them with the herbs so that you get a uniform mixture of flavors, textures and colors.
Place the garlic and salt in the mortar. Pound them together until you have a smooth paste. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water. When it is clear, continue liquefying for a few more seconds and then pour it over the vegetables and immediately add the remaining cold water. Serve immediately.
This "liquid salad"is reminiscent of the Andalusian countryside, and is a fresh, delicious and light dish that your family and friends will love.You can scatter edible flower petals on top for an even more festive look.
Shrimp and Chorizo
This was a quick and easy invention to showcase these delicious ingredients, and it was a big hit (Eaten before I could get a picture!)
1/2 pound shrimp, shelled and deveined
1/2 pound chorizo, cut in bite-sized chunks
5 cloves garlic,chopped
1/2 cup white wine
1/2 teaspoon sweet pimenton
1 tbsp olive oil
Cut each shrimp in two. Saute garlic in olive oil, add chorizo. Saute for about 5-8 minutes. Add white wine and sprinkle pimenton on top and stir together until wine is reduced by half. Stir in shrimp, and cook until it just turns pink. Salt to taste and serve with crusty bread.
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