RECIPE TITLE "Andalusian
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
In ancient times Mediterranean cultures grew lettuce (documented
from AD 500), curly endive, carrots, asparagus, parsley, leeks and
garlic and made use of countless wild aromatic herbs to prepare
stimulating salads. These were dressed with olive oil, vinegar made
from grapes, figs or peaches and salt. In the caliphate of Al-Andalus,
the recipes were enriched with green onions (spring onions) and
orange and lemon juice. In Arte de Reposteria (1747), Juan de la
Mata lists a mindboggling array of ingredients used in salads in
the eighteenth century.
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Put the curly endive, olives, onion, garlic, tomato and tarragon
in a salad bowl. Add a little salt.
Crush the yolk of the egg in a mortar, then slowly trickle in the
oil and vinegar, stirring with the pestle. Pour over the salad.
Chop the eggwhite and sprinkle over the top along with the flaked
tuna. Add a little salt. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.