Gazpachi salad
Norma
From: Libby
At The Fish House Restaurant in Pensacola,Florida there is a famous salad
that I cannot find anywhere. It is layered and is vegetables,greens and
some sort of hard biscuit that they soak and put in too.
It is colorful and suppose to be well known. I appreciate anyone that
might know. Thanks
Gazpachi salad
Pensacola has a great sense of its own culinary history. A dish native to
Pensacola is gazpachi salad (aka gaspachee salad and gauspachi salad).
Local legend, according to Pensacola food historian Wilmer Mitchell, has
it that the dish is derived from Spanish and Italian sailors enjoying
fresh produce in the form of gazpacho soup, dipping rock-hard sea biscuits
into the cold broth to soften them. I consider gazpachi to be a
celebration of fresh local produce -- especially tomatoes. The exact
recipe varies from family to family, but the basic ingredients follow.
Serves 6 as a side dish.
Hardtack
2 or 3 large vine-ripe tomatoes, sliced thin
1/4 cup Las Brisas extra virgin olive oil
1/2 cup homemade mayonnaise
2 tablespoons balsamic vinegar
1 medium onion, sliced thin
2 medium sweet green peppers, sliced thin
1 large cucumber, sliced thin
1/4 cup sugar
1 1/2 cups white vinegar
Sea salt
Freshly ground black pepper
2 bottles Russiz Superiore Pinot Grigio
I couldn't find any hardtack in town, so I made my own. You can order it
online at www.wikstromsgourmet.com or make a batch with 2 or 3 cups
all-purpose flour and a little water. Knead a dough that's elastic but not
sticky, roll till it's an inch thick, bake at 400 degrees till it begins
to turn brown, remove and let cool, then leave in oven at 200 to 300
degrees until hard.
Cover hardtack with warm water, and then weight it down so all of it
softens. Dissolve 2 teaspoons salt and 1/4 cup sugar in white vinegar; add
sliced cukes. Refrigerate. Pour yourself a glass of Russiz Superiore Pinot
Grigio. When hardtack is thoroughly soaked, squeeze out water with a
towel. Bust out the sea salt and the pepper mill and season tomato slices.
Layer bottom of a 9-inch bowl with tomato and cover with a thin layer of
onion. Cover with broken-up hardtack, a layer of mayonnaise, then add
green pepper; another layer of onion and tomato. Drizzle with Las Brisas
olive oil and splash with balsamic vinegar. Cover with hardtack and repeat
layering. Follow with one more layer of hardtack and the last of the
tomatoes. Drizzle with oil, splash with balsamic vinegar, cover with
plastic wrap, weight with a plate and slide into the fridge. When chilled,
call neighbors and ask them to bring barbecued chicken and Nassau grits.
Break out more wine, yank the gazpachi out of the fridge, crown with
marinated cucumbers, let in the locals and chow down.
http://recipecircus.com/recipes/gijane/SALADandDRESSING/Gazpachi_Salad.html
--
Rec.food.recipes is moderated by Patricia D. Hill at rec...@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/