Andalusian Salad

  • Active Time 15m
  • Total Time 15m

Serves 4

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
  • I small onion, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • Salt
  • 1 egg, hardboiled
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 3 1/2 ounces tuna in oil, flaked


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 egg white 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.

RecID 1182

nutrition information per serving

323 calories; 28g total fat; 58mg cholesterol; 2781mg sodium; 8g carbohydrates; 5g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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