Ensalada (Salad)

Ingredients

• two heads of endive
• four rather large tomatoes
• some eggs hard-boiled
• one tablespoonful of water
• one tablespoonful of vinegar
• four of oil
• some salt
• some pepper
• very finely chopped leaves of tarragon, chervil, and a little burnet
• some finely chopped chives

Method

1. 1

   Bleach endive and arrange in a mound.

2. 2

   Peel and section tomatoes around the endive.

3. 3

   Cut hard-boiled eggs in half, scoop yolks into a mortar with shrimp or lobster, and pound to a paste.

4. 4

   Fill egg whites with the paste.

5. 5

   Mix water, vinegar, oil, salt, and pepper, and pour over the salad.

6. 6

   Garnish with chopped herbs and serve immediately.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 237. The excerpt below is the record exactly as published.

Ensalada. (Salad.) Bleach two heads of endive, and arrange them in a mound in the middle of a dish ; peel four rather large tomatoes, divide them in sections, and place them round the endive. Boil some eggs hard, and when cold cut them into halves ; scoop the yolks out care- fully, being careful not to break the whites, and put them in a mortar ; pick some shrimps or lobster, and put them in the mortar with the yolks, and pound to a paste. Fill the hollow of the whites with the paste, level it off at the top, and arrange them round the tomatoes. Mix together one tablespoonful of water, one tablespoonful of vinegar, four of oil, some salt and pepper, and pour it over the salad. Sprinkle on top very finely chopped leaves of tarragon, chervil, and a little burnet, also some finely chopped chives

Cook this with the app: pantry check, scaling, and the assistant.