Make This Tonight: Orange Gazpacho with Crunchy Vegetables Salad and Grilled Garlic Ciabatta Bread
Categories: Unforgettable Edibles
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The dish is comprised of three parts that come together in a bowl for service: an orange gazpacho made with yellow and red tomatoes, a crunchy salad of roughly-chopped radish and fennel with fresh corn, arugula, and avocado tossed with a simple sherry and white white vinaigrette; and grilled rectangles of garlic-rubbed ciabatta drizzled with extra virgin olive oil, whose porous texture is perfect for sopping up gobs of the silken tomato soup. The recipe follows.
On a separate but related note, beginning today, I
will now be working with Chef Michael Schwartz as his personal
assistant and Michael's Genuine brand manager. I won't be a stranger
to New Times and will continue blogging and writing on food every chance I can.
Bon appetit to you, Bonne chance to me!
Serves 2+
Orange Gazpacho
2 ripe yellow tomatoes
1 red tomato
1/2 seedless English cucumber (skin on)
1/2 cup great extra virgin olive oil
Kosher salt and pepper to taste
> Peel and roughly chop tomatoes (leave seeds)
> Roughly chop cucumber
> Add tomatoes and cucumber to Cuisinart
> Blend until smooth (about 30 seconds)
> Blend while slowly pouring olive oil into the mixture
> Add kosher salt and pepper to taste
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| Jackie Sayet |
| About to be whrrrrrd. |
Crunchy Vegetables Salad
2 hand fulls of arugula
1 cob (1/2 cup kernels) of fresh, sweet yellow corn
4 radishes
1 cup sugar snap peas
1 cup fennel
1/2 Florida avocado
Dressing
1/4 cup sherry vinegar
1/8 cup white wine vinegar
1/2 cup extra virgin olive oil
Pinch of sea salt
> Boil two cups of water and blanch snap peas for one minute until bright green; remove and drain; set aside
> Clean and chop radishes and fennel roughly
> Kernel the corn
> Thickly slice avocado
> Add arugula to a medium bowl; combine with vegetables
> Dress directly into salad mixture
Grilled Garlic Ciabatta
1 ciabatta loaf
3 cloves of garlic
1/4 cup extra virgin olive oil
> Heat grill pan on stove top to medium/high heat (or use a panini press)
> Slice loaf length-wise
> Smack whole garlic cloves and rub directly onto bread
> Toast for 2 minutes on each side (keep an eye on it) or until golden brown
> Chop into medium rectangles
Plating
> ladle gazpacho into base of bowls
> Pile salad into center
> Add 2 ciabatta rectangles each to the side of the bowls
1 cob (1/2 cup kernels) of fresh, sweet yellow corn
4 radishes
1 cup sugar snap peas
1 cup fennel
1/2 Florida avocado
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| Jackie Sayet |
| Extra virgin, brought back on a recent trip to Spain. |
1/4 cup sherry vinegar
1/8 cup white wine vinegar
1/2 cup extra virgin olive oil
Pinch of sea salt
> Boil two cups of water and blanch snap peas for one minute until bright green; remove and drain; set aside
> Clean and chop radishes and fennel roughly
> Kernel the corn
> Thickly slice avocado
> Add arugula to a medium bowl; combine with vegetables
> Dress directly into salad mixture
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| Jackie Sayet |
| Crunchy veggies contrast with smooth gazpacho. |
1 ciabatta loaf
3 cloves of garlic
1/4 cup extra virgin olive oil
> Heat grill pan on stove top to medium/high heat (or use a panini press)
> Slice loaf length-wise
> Smack whole garlic cloves and rub directly onto bread
> Toast for 2 minutes on each side (keep an eye on it) or until golden brown
> Chop into medium rectangles
Plating
> ladle gazpacho into base of bowls
> Pile salad into center
> Add 2 ciabatta rectangles each to the side of the bowls
 |
| Jackie Sayet |
| A tavola! |
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