Summer Salad in a Tomato Dressing
Makes 8 Servings
Ingredients
4 eggs (optional)
3 1/2 oz fresh green beans
1 lb 2 oz cherry or baby plum tomatoes
1 green bell pepper, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
4 small gherkins, sliced
1/4 cup pitted and halved black Spanish olives
1 tsp capers
tomato dressing
6 firm tomatoes
1 garlic clove, chopped
6 tbsp Spanish extra virgin olive oil
3 tbsp sherry vinegar
1/2 tsp hot or sweet smoked paprika
pinch of sugar
salt
Preparation
Put the eggs (if using) in a saucepan, then cover with cold water and slowly bring to a boil. Reduce heat and simmer gently for 10 minutes. Immediately drain the eggs and rinse under cold running water to cool. Gently tap the eggs to crack the shells and let stand until cold.
Meanwhile cut the beans into 1-inch lengths. Bring saucepan of lightly salted water to a boil, add beans and cook for 2 minutes, then drain well. Rinse under cold running water and let stand for until cold.
To make the dressing, coarsely grate the tomatoes into a food processor, discarding the skins. Add the garlic, oil, vinegar, paprika, and sugar and process until smooth. Season with salt to taste.
Put the cooled beans in a large serving bowl. Add tomatoes and bell peppers and toss the vegetables together. Drizzle the dressing over the vegetables.
Sprinkle the gherkins, olives and capers into the salad. Just before serving, crack the shells of the eggs all over and remove them. Slice the eggs into quarters and add to the salad.
Source: The Tapas Cookbook
