Free Recipe Basque Tossed Salad
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Basque Tossed Salad Recipe
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
Basque Tossed Salad Preparation
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 – 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 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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