Tuna And Curly Endive Salad With Romesco Vinaigrette - ...

By á-170456

Ingredients

• VINAIGRETTE:
• 1 cup almonds toasted
• 1 tablespoon chopped garlic
• 2 teaspoons red pepper flakes or to taste (or 1/2 tspn cayenne pepper)
• 1 large red bell pepper roasted, peeled, seeded and chopped
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• SALAD:
• 3 small heads curly endive leaves separated, and torn into pieces
• 2 cans tuna in olive oil - (6 oz ea) drained
• 3 hard-cooked eggs peeled, and quartered lengthwise
• 1/2 cup oil-cured black olives

Details

Servings 6

Preparation

Step 1

To make the vinaigrette, in a food processor, combine the almonds, garlic and red pepper flakes. Pulse until the mixture is the consistency of fine crumbs. Add the bell pepper and pulse to combine. Pour in the vinegar and process until pureed. Gradually add the olive oil in a slow, steady stream, processing until the oil is emulsified and the vinaigrette is the consistency of thick cream. If it is too thick, thin with a little water. Season with salt and black pepper.

Distribute the endive leaves evenly among individual plates. Break up the tuna into bite-size pieces and arrange it on top of the endive. Drizzle the vinaigrette over the top and garnish with the hard-cooked eggs and olives. Serve immediately.

This recipe yields 6 servings.