Moorish-Infused Andalucian Salad
Transport your taste buds to Andalucia with this vibrant salad, where the Moorish influence shines through the distinctive blend of cumin and paprika.
Equipment
- Food processor
Ingredients
- SERVES 4 TO 6:
- 2 medium ripe tomatoes peeled, seeded, and coarsely chopped (approximately 1â…“ cups)
- ½ teaspoon ground cumin
- 1 garlic clove mashed
- 1 teaspoon ground paprika
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Salt
- Freshly ground black pepper
- 1 head escarole
- Black olives Spanish preferred, for garnish
- 2 to 3 hard-boiled eggs sliced or cut into wedges, for garnish
Instructions
- In a blender or food processor, combine tomatoes, cumin, mashed garlic, paprika, and 2 tablespoons of olive oil.
- Blend until smooth.
- Add the remaining 4 tablespoons of oil, red wine vinegar, salt, and pepper.
- Blend until well incorporated.
- Wash and dry the escarole, tearing it into bite-sized pieces.
- Arrange the escarole on individual salad plates.
- Spoon the flavorful dressing over the escarole.
- Garnish with black olives and hard-boiled eggs.
Notes & Wine Advice
Serve this refreshing salad at room temperature, savoring the fusion of Mediterranean flavors.