By , Seville, Spain

SALAD WITH SMOKED FISH 1 lb. smoked fish (eel, swordfish, or sturgeon) 4 hard-boiled eggs 4 sprigs of fresh chervil 4 tomatoes 15 pimento-stuffed green olives, sliced Juice of two lemons 1/4 of a lemon peel, grated 2 tablespoons olive oil Salt to taste Freshly ground pepper

Cut the smoked fish into bite-sized chunks and cut the eggs into quarters. Wash and prepare the chervil. Peel tomatoes by dipping them into boiling water for 30 seconds and then into ice water; peels will come off easily. Slice tomatoes into small wedges. Arrange fish, eggs, and tomatoes on a plate or in a salad bowl. Sprinkle with chervil. Top with olive slices. Drizzle with oil. Add peel to lemon juice and drizzle over salad. Let salad marinate for 30 minutes or so. Serve at room temperature. Serves 4. SUMMER SALAD 2 small heads of fresh lettuce (arugula, if possible) 10 pimento-stuffed olives, sliced 5 large red radishes, sliced thin 4 hard-boiled eggs, sliced 3 green onions, minced very fine 5 tablespoons olive oil 2 tablespoons vinegar (or juice of a lemon) 1/2 clove of garlic, minced Pinch of freshly ground black pepper Smoked anchovies, sliced

Rub the inside of the salad bowl with a little olive oil. Toss the lettuce, olives, and radishes in the bowl. Arrange hard-boiled egg slices on top. Add the minced green onion. Mix together oil, vinegar (or lemon), garlic, and pepper and drizzle over all. Garnish with smoked anchovies. Serve cold. Serves 4.

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