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      RECIPE TITLE "Andalusian Salad Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    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.


    1 curly endive, finely shredded
    3 1/3 cups olives, pitted
    1 clove garlic, finely chopped
    1 tomato, chopped
    1 teaspoon fresh tarragon, finely chopped
    1 egg, hardboiled
    3 tablespoons olive oil
    2 tablespoons white wine vinegar
    3 1/2 oz tuna in oil, flaked

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    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.


    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.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 323 Fat: 28g Carbohydrates: 8g
    Cholesterol: 58mg Sodium: 2781mg Protein: 12g
    Fiber: 5g % Cal. from Fat: 78% % Cal. from Carbs: 10%


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