2017年06月01日
Let's make a salad!
A while ago we had a gem event, a summer bbq. It was a bit earlier than we usually do it, but I think it was for the better, as it wasn't too hot. For the bbq, of course the teachers needed to bring some food to share, since it was a potluck. My dish, a gazpacho salad, was apparently a big hit (much to my surprise). So much so, that I am being asked for the recipe.
Basically, you need to dice up several vegetables ("dice" means to cut into small cubes); the recipe calls for 4 tomatoes, 2 cucumbers, 2 green peppers, 1 medium onion, and 1 can sliced olives. You can change it up as you like; for example, I replaced the olives with yellow bell peppers. So you dice up the vegetables, and layer them in a small bowl (layer of tomato, then cucumber, and so on). You should be able to repeat the layers 2-3 times, adding a bit of salt and pepper in between the finished layers.
For the dressing, you need to combine 1/2 cup olive oil, 1/4 cup white vinegar, 1/4 cup lemon juice, 1 tablespoon freshly chopped parsely, 2 garlic cloves minced, 2 teaspoons chopped green onions, 1/2 teaspoon salt, 1/4 teaspoon ground cumin.
I had trouble finding the vinegar, so I went with vinegar that is commonly used in Japan.
After mixing up the dressing, you pour it over the layered vegetables, and then let it sit in the fridge for several hours or overnight. And voila! Gazpacho Salad!
I hope you can follow the recipe, and are able to try out the salad yourself!
Basically, you need to dice up several vegetables ("dice" means to cut into small cubes); the recipe calls for 4 tomatoes, 2 cucumbers, 2 green peppers, 1 medium onion, and 1 can sliced olives. You can change it up as you like; for example, I replaced the olives with yellow bell peppers. So you dice up the vegetables, and layer them in a small bowl (layer of tomato, then cucumber, and so on). You should be able to repeat the layers 2-3 times, adding a bit of salt and pepper in between the finished layers.
For the dressing, you need to combine 1/2 cup olive oil, 1/4 cup white vinegar, 1/4 cup lemon juice, 1 tablespoon freshly chopped parsely, 2 garlic cloves minced, 2 teaspoons chopped green onions, 1/2 teaspoon salt, 1/4 teaspoon ground cumin.
I had trouble finding the vinegar, so I went with vinegar that is commonly used in Japan.
After mixing up the dressing, you pour it over the layered vegetables, and then let it sit in the fridge for several hours or overnight. And voila! Gazpacho Salad!
I hope you can follow the recipe, and are able to try out the salad yourself!
Posted by teachers at 07:49│Comments(0)
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