Spanish Salad

Ingredients

• 1 head Endive (Quantity estimated (not specified in original recipe))
• 2 medium Tomatoes (Quantity estimated (not specified in original recipe))
• 4 large Eggs (Quantity estimated (not specified in original recipe))
• 1/4 cup Lobster meat (or shrimp, anchovies, or salmon) (Quantity estimated (not specified in original recipe))
• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Shallot, chopped (Quantity estimated (not specified in original recipe))
• 1 tablespoon Sweet pepper, chopped (Quantity estimated (not specified in original recipe))
• 2 tablespoons Vinegar (Quantity estimated (not specified in original recipe))

Instructions

1. 1In the center of a flat serving dish, arrange a mound of endive. Peel the tomatoes and divide them into sections or cut them into slices. Arrange the tomatoes around the endive.
2. 2Shell the cold, hard-boiled eggs. Cut them in halves crosswise and then into points. Remove the yolks and pound them to a paste with an equal amount of the flesh of lobster, shrimp, anchovies, or salmon. Season the paste to taste with olive oil, lemon juice, salt, and pepper. Fill the cups fashioned from the whites of the eggs with the paste, and arrange them around the tomatoes.
3. 3Strew the chopped shallot and sweet pepper over the endive. Mix equal portions of olive oil and vinegar. Add salt and pepper to taste, and pour over the salad. Serve at once.