Ensalada a la Almoraina
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationappetizer, side dish
Taste and Texturesavory, spiced
Type of Dishfirst course salad
- 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
- Freshly ground pepper
- 1 escarole, cut in pieces
- Cured black olives and hard-boiled egg slices or wedges for garnish
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.
1979, 1980, 1981, 1982 Penelope Casas