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Spanish   -   Ensalada Sevillana   adapted from The Complete Spanish Cookbook

  • 1 Head Chicory -- or curly endive
  • 2 Medium Belgian Endive -- separated
  • 1 1/2 Cups Pitted Black Olives
  • 1 Tablespoon Tarragon -- chopped
  • 2 Tablespoons Wine Vinegar
  • 1/3 Cup Olive Oil
  • Salt And Pepper -- to taste
  • 1 Clove Garlic -- finely chopped
Directions Rinse chicory, shake dry and separate leaves. Cut large leaves into pieces. Place in salad bowl with endive, olives and tarragon. Whisk vinegar, oil, salt, pepper and garlic together and pour over salad. Toss and serve.
Serves 4
Time to Make 0:00

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