Piperrana andalúz

From Cookipedia

An Andalusian version of a typical Spanish salad.

Piperrana andalúz
Electus
Servings:Serves 4
Calories per serving:163
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012

Best recipe review

Tomato mayo, with added fish?

4.5/5

Nice with more garlic than this recipe suggests though.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Separate the egg yolks from the whites and chop up the whites only.
  2. Mix the whites with the tomatoes, peppers, onion, tuna and ham in a bowl.
  3. Mash the egg yolks with the garlic and slowly beat in oil and vinegar to taste (usually 3 parts oil to 1 part vinegar).
  4. When it has the consistency of a sauce, mix it with the salad and serve.

Serving suggestions

Serve with decent crusty bread. It also goes well with rape en adobo --JuliaBalbilla 12:19, 30 January 2009 (UTC)

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