Andalusian Salad
Recipe courtesy of the International Olive Oil Council

Ingredients

  -1 endive, finely chopped
 - ½ kg green olives, stoned
 - 1 small onion, chopped
 - 1 garlic clove, finely chopped
 - 1 tomato, chopped
        
 

Preparation

Arrange the endives in a salad dish, add the olives, onion, garlic, tomato and tarragon.  Sprinkle with salt. 

Pound the yolk of the hard-boiled egg in a small bowl, slowly add the oil and vinegar, stirring constantly.  Pour the dressing over the salad.  Chop the egg white and scatter over the salad together with the flaked tuna.

Season to taste with salt. 

Serves 4