Basque Tossed Salad

Recipe Ingredients

5		Ripe tomatoes - coarsely chopped
1		Red bell pepper - stemmed, seeded, (large)
		And diced
3		Cucumbers - peeled, seeded, (medium)
		And diced
1		Spanish or red onion - diced (medium)
1/2 teaspoon	2.5ml	Dried oregano - crumbled
3 tablespoons	45ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Spanish olive oil
2 cups	474ml	Hard-boiled eggs - whites diced, (large)
		And yolks pushed through a sieve
6		Red radishes - trimmed, sliced thin (large)
1/3 cup	30g / 1.1oz	Slivered almonds - toasted

Recipe Instructions

In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again.

Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6254 broadcast 05-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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