Ensalada Sevillana
(Seville Salad)

1 curly endive (chicory)
1/2 pound green olives
1 clove of garlic
1 tomato
1 onion
tarragon leaves
1 egg
2 tablespoons of white wine vinegar
3 tablespoons of olive oil
small tin of tuna

Boil the egg by placing it in cold salted water, bring to the boil and simmer
for 12 minutes. Pour off the water and place the egg in cold water to cool it
down. The shell should peel off easily. Leave the peeled egg to cool down.
Place the endive leaves in a bowl. Chop the onion, tomato, peeled garlic
clove. Spread the onion, garlic and tomato on the endive leaves with the
olives and the tarragon.

The dressing : Remove the yolk from the egg and grind it in a mortar with a
pestle or a small bowl with the back of a spoon ! Add the vinegar and olive
oil in small quantities, mixing as you go. Pour the dressing over the salad.
Chop the egg white, flake the tuna and add them on top of your salad..


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