Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Savoring Series, “Savoring Spain & Portugal”, by Joyce Goldstein (Time-Life Books, 2000).
As early as 500 A.D., lettuces, asparagus, leeks, garlic, and wild herbs and greens were used in salads around the Mediterranean. Vinegars were made from grapes, figs, or peaches and salt. During the years when the Moors planted the first market gardens and orchards in Spain, spring onions and citrus juices were added to the mix. With the discovery of the New World, tomatoes and peppers became salad standbys.
- FOR THE VINAIGRETTE:
- 1 pound ripe tomatoes, peeled, seeded and coarsely chopped
- 3 garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup extra-virgin olive oil
- 6 to 8 tablespoons sherry wine vinegar
- FOR THE SALAD:
- 2 heads romaine or butter lettuce, leaves separated and torn into bite-size pieces
- 2 hard-cooked eggs, peeled and sliced
- 2 or 3 green onions, thinly sliced
- 1/4 pound serrano ham, thinly sliced and cut into strips
- 1/3 cup mixed black and green olives
- 1 To make the vinaigrette, in a blender or food processor, combine the tomatoes, garlic, paprika, cumin and salt and pulse to puree. With the motor running, slowly add the olive oil and vinegar, processing until fully incorporated.
- 2 Place the lettuce in a bowl. Drizzle on just enough of the vinaigrette to coat, toss well and transfer to a platter. Top with the eggs, onions, ham and olives. Spoon the rest of the vinaigrette on top.
- 3 Serves 4.