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Ensalada a la Almoraina

Updated February 23, 2016
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The moorish influence on this Andalucian salad is noted in its name (any word beginning with “al” is of Arab origin) and in the use of cumin in the dressing, which lends a distinctive and very pleasant flavor to the salad.

6 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, side dish

Dietary Considerationvegetarian

Equipmentblender

Mealdinner, lunch

Taste and Texturesavory, spiced

Type of Dishfirst course salad

Ingredients

  • 2 ripe tomatoes, skinned and chopped
  • ½ teaspoon crushed or ground cumin
  • 1 clove garlic, crushed
  • 1 teaspoon paprika
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • Salt
  • Freshly ground pepper
  • 1 escarole, cut in pieces
  • Cured black olives and hard-boiled egg slices or wedges for garnish

Instructions

In a blender or processor beat the tomato, cumin, garlic, paprika, and 2 tablespoons of the oil. Blend until smooth. Gradually pour in the remaining 4 tablespoons of oil, the vinegar, salt, and pepper.

Arrange the escarole on individual salad plates. Spoon on the dressing and decorate with the olives and eggs.

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