A simple salad from ” The Food and Wines of Spain” by Penelope Casas
Ingredients
- 1/4 cup red wine vinegar
- 4 tsps sugar
- sea salt and black pepper
- 2 hard boiled free range eggs peeled and cut in wedges
- 3 large ripe tomatoes cut in wedges
- 1 small spanish onion peeled and sliced
- 1 tbsp finely chopped flat leaf parsley
Servings:
Instructions
- Combine the vinegar, sugar, salt and pepper in a salad bowl.
- Gently fold in the egg, tomato and onion. Put in the fridge until ready to serve, then sprinkle with the parsley just before serving.
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