José Andrés: Tomato & Bread Salad

José Andrés makes The Classic Tomato and Bread Salad of Extremadura at the 2008 F&W Classic in Aspen.

José Andrés makes The Classic Tomato and Bread Salad of Extremadura at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] So we're gonna do the next one that uses bread. This time we're gonna use bread that doesn't have to be three week old Can be a couple of days. It's slightly hard, but it's okay but it still has a certain level of moisture inside, yes. Very much this is kind of thing that you find all around America. Bread with vegetables into salad. So here what we have is the olive oil, we cut these cubes and then what we do is when the oil is kind of hot. We put here the pieces of bread, and we start sauteing the bread. And in between, making the salad I'm gonna be showing you right now. With the kind of a sauce that is gonna be garlic. And little bit of parsley. So we put little bit of salt inside this mortar. And with the help of the pestle, we started smashing the garlic, yes? And we go like this until it's very much as mashed into a very fine puree, here, like this. Can you put some parsley inside here, please? In there let's go a little bit more and then we keep smashing. I didn't burn them right so we keep sauteing,sauteing. More? More parsley. [SOUND] More parsley why are you putting faces? You're gonna squish my fingers. ?? I'm gonna squish your fingers? Man I'm not squeezing your fingers. So here we have this base. No more. That's good. And then we're gonna pull a bit off. [INAUDIBLE] And here we have this olive oil, parsley and garlic on one side. Are you with me? So here we have the bread. And here what we have is green peppers, red peppers, tomatoes, and green Onions. So here we put the tomatoes, we put the red peppers. We put the green peppers. Here we put the very nice scallions. Here we put a little bit of salt. Here we put a little bit of vinegar because what we're doing now is like a dressing, a little bit, a tea spoon. And then we put a little bit of sibo, like this. Beautiful. Wow. And then we have the dressing. We douse the whole thing, you see? And then in the last second, whoa! We take the bread that is beautiful with olive oil. And we put it, and what's gonna happen, that the bread somehow is gonna be soaking the juices of the tomato, the green pepper, the olive oil, the vinegar. And then, we go, and we plate it right here. [SOUND] I'm forgetting something. What dressing? Oh yeah but this we do later and are we adding olives in the recipe? So imagine you have olives at home and you don't know what to do with them. You get green olives make sure they are from spain and then we can put them right in, are you with me? Yes. Simple, but then because you're gonna have some extra tomatoes maybe they don't look good or maybe you have let's say extra seeds. What you're going do is, You get one tomato, and you kind of grate it. And the rhythm of the music, always we should cook with music. And here we have a great grated tomato, yes. And then, right here, little bit more of olive oil. Don't worry. It's okay. And then we go and we get these tomatoes with olive oil, a little bit more of salt, and we put it right in the bottom of the plate like this. Tell me you can do this. And then we put this great salad right on top like this. Right on top. You see, you don't like olives, you don't use olives. You like anchovies, you use anchovies. Actually here you can add or take ingredients as you like. Here is the salad. And, alright. To finish, we did the [UNKNOWN] with the garlic and the parsley. You like the garlic you put more, you don't like you don't put any. You can put it on the side. And here we get this beautiful garlic- Parsley oil, and we do these touches all around. This is a great salad on it's own and this is the perfect garnish on any grilled meat you will do during this summer. Don't tell me this was not a great salad. Alright, next.
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José Andrés: Tomato & Bread Salad

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