Spanish Andalusian Salad

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for this lesson in food
economics:

The golden rule when reading the menu is, if you cannot pronounce
it, you cannot afford it. - Frank Muir (1920-1998)

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            TODAY'S RECIPE
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The secret behind this recipe is the dressing which resembles the
classic gazpacho soup of Andalucia. Serve it on a salad of greens
as I have here, or spoon it over steamed vegetables.

Spanish Andalusian Salad (Ensalada Andaluza)

For the dressing:
2-3 ripe tomatoes, peeled and seeded
1-2 cloves garlic
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (125 ml) red wine vinegar
2 tsp (10 ml) paprika
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

For the salad:
1-2 heads lettuce of your choice, torn into bite-sized pieces
2-3 scallions (spring onions), green and white parts, thinly sliced
2 hard-boiled eggs, sliced
Chopped cooked ham or shrimp to taste (optional)
Green or black pitted olives to taste (optional)

Combine the ingredients for the dressing in an electric blender or
food processor and process until smooth. Toss the lettuce and
scallions with the dressing and garnish with the remaining
ingredients. Serves 6 to 8.

__________________________________________

            TODAY'S RECIPE
__________________________________________________

The secret behind this recipe is the dressing which resembles the
classic gazpacho soup of Andalucia. Serve it on a salad of greens
as I have here, or spoon it over steamed vegetables.

Spanish Andalusian Salad (Ensalada Andaluza)

For the dressing:
2-3 ripe tomatoes, peeled and seeded
1-2 cloves garlic
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (125 ml) red wine vinegar
2 tsp (10 ml) paprika
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

For the salad:
1-2 heads lettuce of your choice, torn into bite-sized pieces
2-3 scallions (spring onions), green and white parts, thinly sliced
2 hard-boiled eggs, sliced
Chopped cooked ham or shrimp to taste (optional)
Green or black pitted olives to taste (optional)

Combine the ingredients for the dressing in an electric blender or
food processor and process until smooth. Toss the lettuce and
scallions with the dressing and garnish with the remaining
ingredients. Serves 6 to 8.
Received on Tue Aug 16 18:33:02 2005