| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Basque |
Toohot01 |
6 |
servings |
INGREDIENTS
| 5 |
|
Ripe tomatoes; coarsely chopped |
| 1 |
lg |
Red bell pepper; stemmed, seeded, |
|
|
And diced |
| 3 |
md |
Cucumbers; peeled, seeded, |
|
|
And diced |
| 1 |
md |
Spanish or red onion; diced |
| 1/2 |
ts |
Dried oregano; crumbled |
| 3 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Spanish olive oil |
| 2 |
lg |
Hard-boiled eggs; whites diced, |
|
|
And yolks pushed through a sieve |
| 6 |
lg |
Red radishes; trimmed, sliced thin |
| 1/3 |
c |
Slivered almonds; toasted |
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.
Comments: To toast almonds, preheat the oven to 350 degrees. Spread
the almonds on a cookie sheet and toast in the oven until golden,
about 10 minutes. Set aside to cool.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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