Sevillian Salad (Ensalada Sevillana)
Recipe type: Salads and Dressings
Serves: 6
  • 1 head curly endive (large head)
  • 3 1/2 sprigs fresh tarragon
  • 48 pitted olives
  • OIL AND VINEGAR Dressing
  • 3 Tablespoons olive oil; (generous Tablespoons)
  • 1 pinch salt; (large pinch)
  • 1 Tablespoon wine vinegar; (scant Tablespoon)
  • 1 garlic clove
  1. For the salad: Wash curly endive and dry thoroughly. Toss with pitted olives and chopped leaves of tarragon in oil and vinegar dressing.
  2. For the dressing: Pour olive oil into a bowl. Add salt and stir vigorously until it forms a thick, cloudy sauce. Stir in vinegar.
  3. For a strong garlic flavor add a crushed clove of garlic to the olive oil.
  4. If you are making a tossed salad, mix dressing directly in salad bowl.
  5. For a light taste of garlic, rub sides of bowl with a garlic clove before making the dressing.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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