Spanish Tomato and Egg Salad
This refreshing Spanish Tomato and Egg Salad is a simple yet elegant dish, perfect for a light lunch or appetizer. The combination of ripe tomatoes, creamy eggs, and a flavorful dressing creates a satisfying and vibrant flavor profile. Serve this salad chilled for a truly refreshing experience.
Ingredients
- 4 medium Ripe Tomatoes (Quantity estimated (not specified in original recipe))
- 4 large Eggs (Quantity estimated (not specified in original recipe))
- 8 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
- 1 clove Garlic (Quantity estimated (not specified in original recipe))
- 1 Egg yolk (Quantity estimated (not specified in original recipe))
- 1/4 cup Best olive oil (Quantity estimated (not specified in original recipe))
- 1/4 cup Lemon juice (Quantity estimated (not specified in original recipe))
- 1 tablespoon Prepared vinegar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Green chile pulp (Quantity estimated (not specified in original recipe))
Instructions
- 1Peel the ripe tomatoes. Slice each tomato into three slices across.
- 2Hard boil the eggs. Once cooled, peel the eggs and separate the whites from the yolks. Slice the egg whites.
- 3Place the tomato slices on lettuce leaves. Arrange the sliced egg whites around the tomatoes. Place the egg yolk in the center.
- 4Rub a mixing bowl with the garlic clove. In the bowl, whisk the egg yolk until stiff. Slowly add the olive oil, then the lemon juice, vinegar, sugar, salt, and green chile pulp. Whisk until well combined.
- 5Pour the Spanish dressing over the salad and serve immediately.