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Mediterranean · Salad
Spinach Salad with Eggs, Cumin, and Garlic
Raw spinach or escarole tossed with diced tomatoes that have marinated in sherry vinegar, olive oil, cumin, garlic, paprika and a whisper of cayenne, then topped with quartered hard-boiled eggs and salt-cured olives.
- YieldServes 6
- Hands-on20 min
- Total52 min
- Difficulty
Ingredients
Tomato marinade
- 2ripe tomatoes, peeled, seeded and cut into 6 mm cubes
- ½ tspground cumin
- 1 clovesmall garlic clove, minced
- 1 pinchcayenne pepper
- ½ tspsweet Hungarian paprika
- 80 mlextra virgin olive oil, 1/3 cup, half for the tomatoes and half for the greens
- 2 tbspsherry vinegar
Salad
- 225 gspinach or escarole, coarsely chopped (about 1/2 lb)
- to tastesalt
- to tasteblack pepper, freshly ground
- 3hard-boiled eggs, quartered
- 12salt-cured Moroccan or Thassos olives
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