Four servings: 1 escarole, 200 g of desalted codfish cut, or flaked, into long
strips; 200 g of canned tuna fish, 12 canned anchovies, some black olives.
Ingredients for the sauce: 4 toasted almonds: 3 garlic cloves; 1 hot pepper; salt;
oil; vinegar; paprika.
Preparation:
1· Mash the almonds, the hot pepper and the garlic to a fine paste in a mortar.
Mix the oil, the vinegar, the black pepper and a pinch of salt. Stir all the
ingredients and reserve.
2·Rinse the escarole under the tap, and spread it on a salad platter together
with the codfish, the tuna, the anchovies, and the black olives.
3· Pour over the sauce previously mixed on the salad and toss the salad
thoroughly
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Murcia Salad (Ensalada murciana) (19)

19