Chilled vegetable medley salad

Refreshing Spanish Salad Medley: Gazpacho & Lentil Delight

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Ingredients

Gazpacho Salad Ingredients:

• 1/2 cups of cubed day-old dense country bread (1-inch pieces)
• 2 medium garlic cloves, finely chopped
• A generous pinch of coarse salt (Kosher or sea)
• A small pinch of cumin seeds
• 3 tablespoons sherry vinegar or aged red wine vinegar (adjust to taste)
• 1/3 cup high-quality extra-virgin olive oil
• 2/3 pounds of firm, ripe tomatoes, diced into 3/4-inch cubes
• 2 small Kirby cucumbers, peeled, seeded, and diced
• 1/2 cup finely chopped white onion
• 1/2 cup seedless green grapes, halved
• About 1/2 cup slivered fresh mint or basil (optional)

Lentil Salad with Chorizo and Jamon Ingredients:

• 1 small onion
• 3 medium garlic cloves, peeled
• 3 sprigs of fresh flat-leaf parsley, plus 1/4 cup chopped
• 1 bay leaf
• 1 cup green or brown lentils
• Extra-virgin olive oil
• 1/2 pound medium-fine diced sweet Spanish chorizo sausage
• 2 ounces of thinly sliced serrano ham or prosciutto
• 2 tablespoons sherry vinegar (preferably aged)
• 1 tablespoon top-quality red wine vinegar
• 1 tablespoon chicken stock or broth, or water
• 1 teaspoon honey
• Coarse salt and freshly ground black pepper
• 3 medium firm tomatoes, peeled, seeded, and chopped
• 1/4 cup finely sliced scallions (white and green parts)

Gazpacho Salad Preparation

Instructions for Gazpacho Salad:

1. Preheat your oven to 350°F.

2. Spread the bread cubes evenly on a large baking sheet and toast them in the oven until just golden, approximately 8 to 10 minutes. Stir once mid-baking and then let cool.

3. In a mortar, combine garlic, salt, and cumin, mashing them into a smooth paste. Add the sherry vinegar and olive oil, whisking them together well.

4. In a large bowl, combine the toasted bread, diced tomatoes, cucumbers, onion, grapes, and optional mint. Drizzle the dressing over the salad and mix everything gently. Allow it to sit for about 5 to 10 minutes before serving, giving the bread time to soak up the flavors.

Lentil Salad Preparation

Instructions for Lentil Salad:

1. Wrap the onion, garlic, parsley sprigs, and bay leaf in a double layer of cheesecloth and tie securely.

2. Rinse the lentils and add them to a saucepan, covering with cold water by about 3 inches. Bring to a boil, skim off any foam, then add the cheesecloth bundle. Lower the heat and simmer until tender, around 15 to 18 minutes. Drain and set aside, lightly drizzled with olive oil if preparing in advance.

3. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo, cooking until crispy and brown, about 5 minutes. Remove and let drain on paper towels to keep warm.

4. In a separate small skillet, heat olive oil until almost smoking. Fry the ham slices until they become crisp, about 30 seconds. Drain them on paper towels and set aside. Note: This can create smoke, so take precautions or use the oven instead.

5. In a microwave-safe bowl, combine the remaining olive oil, sherry vinegar, red wine vinegar, broth, and honey. Microwave for 30 seconds and adjust seasoning with salt and pepper.

6. In a large bowl, combine the drained lentils, chorizo, chopped tomatoes, parsley, scallions, and warm vinaigrette, mixing well. Crumble the crispy ham over the top, and serve delightfully.

Enjoy your vibrant Spanish-inspired meal with these refreshing salads that are perfect for any occasion!