Almoraina Escarole Salad
Ensalada AlmorainaThis revitalized Almoraina Escarole Salad retains the flavorsome essence of the original, featuring a zesty tomato and cumin dressing that beautifully complements the fresh and crisp escarole. It's a vibrant and enticing salad, perfect as a refreshing starter or a side dish for a variety of meals!
Ingredients
For the Tomato and Cumin Dressing:
- 2 medium ripe tomatoes peeled, seeded, and coarsely chopped (about 1⅓ cups)
- ½ teaspoon ground cumin
- 1 garlic clove minced
- 1 teaspoon ground paprika
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
For the Salad:
- 1 head escarole washed, dried, and torn into pieces
- Black olives preferably Spanish, for garnish
- 2 to 3 hard-boiled eggs sliced or cut into wedges, for garnish
Instructions
- Prepare the Tomato and Cumin Dressing: In a blender or food processor, combine the chopped tomatoes, ground cumin, minced garlic, ground paprika, and 2 tablespoons of olive oil.
- Blend until smooth.
- Gradually add the remaining 4 tablespoons of olive oil, red wine vinegar, salt, and black pepper.
- Blend until well incorporated.
- Assemble the Salad: Arrange the torn escarole pieces on individual salad plates.
- Spoon the prepared tomato and cumin dressing generously over the escarole.
- Garnish and Serve: Garnish the salad with black olives and slices or wedges of hard-boiled eggs.
Nutritional Information
Calories: 260 kcal
