Ajo Blanco With Almond, Cucumber and White Anchovy Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time. Ingredients:
250 g blanched almonds |
4 slices white bread, crusts removed |
2 garlic cloves, crushed |
3 3/4 cups water |
2 tablespoons sherry wine vinegar |
2 tablespoons whole egg mayonnaise, good quality |
24 almonds, skin on and roughly chopped |
1 lebanese cucumber, peeled, deseeeded and finely chopped |
8 white anchovies, rinsed and chopped |
micro herbs, good pinch for each bowl |
Directions:
1. Ajo Blanco:.
2. Place blanched almonds in a bowl and cover with water. Cover and stand overnight.
3. Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread.
4. Place bread in a food processor with drained almonds and garlic; process until well combined.
5. With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined.
6. Transfer to a bowl, cover and refrigerate for 2 hours or until chilled.
7. Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp.
8. Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug.
9. Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table.
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