Andalusian Salad - Ensalada Andalus

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Salad dates back to the year 500 A.D. in the Mediterranean. This salad is still prepared today in the former Moorish Hispanic parts ( both Andalusia and Valencia ) of the Iberian Peninsula.

ANDALUSIAN SALAD ( ENSALADA ANDALUS ) 

2 different curly lettuces of choice ( a green and a green with magenta red violet serrated edges )
carrot shavings
4 triple skin oranges, quartered and chopped in half
1 pound of Spanish Olives
1 clove garlic ( add according to your personal taste )
1 tsp. tarragon herb dried and / or fresh
3 Green Onions ( Spring Onion if possible or the Egyptian Yellow variety ) 
Salt and Freshly Ground Black Pepper
EVOO
Lemon Juice ( Moorish employed Lemon verses Vinegar ) 

Wash and chop lettuces. 
Peel all vegetables requiring a peeling.
Chop all vegetables finely. 
Sprinkle salt and grind freshly grounded pepper on salad and toss.
Then prepare a Vinaigrette with the EVOO and the Fresh Squeezed Lemon Juice. 
Garnish with additional quartered and then, halved orange pieces ...  

Written by: Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Andalusian Salad - Ensalada Andalus Posted: 07 April 2012 at 03:13
	Salad dates back to the year 500 A.D. in the Mediterranean. This salad is still prepared today in the former Moorish Hispanic parts ( both Andalusia and Valencia ) of the Iberian Peninsula. ANDALUSIAN SALAD ( ENSALADA ANDALUS ) 2 different curly lettuces of choice ( a green and a green with magenta red violet serrated edges ) carrot shavings 4 triple skin oranges, quartered and chopped in half 1 pound of Spanish Olives 1 clove garlic ( add according to your personal taste ) 1 tsp. tarragon herb dried and / or fresh 3 Green Onions ( Spring Onion if possible or the Egyptian Yellow variety ) Salt and Freshly Ground Black Pepper EVOO Lemon Juice ( Moorish employed Lemon verses Vinegar ) Wash and chop lettuces. Peel all vegetables requiring a peeling. Chop all vegetables finely. Sprinkle salt and grind freshly grounded pepper on salad and toss. Then prepare a Vinaigrette with the EVOO and the Fresh Squeezed Lemon Juice. Garnish with additional quartered and then, halved orange pieces ... Written by: Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 07 April 2012 at 06:05
	Margi, what are triple skin oranges?

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 April 2012 at 08:32
	Hi Brook, They are a Persian Gulf, Mediterranean and Israeli variety of oranges that have a " very thick triple skin " and are very sweet, however, they are not juice oranges. I do not know what they are called in the USA. Happy Holidays. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.