This is one of those recipes that I don’t know if they deserve that name, since the only thing we are going to have to cook are the eggs and the rest is more of an assembly exercise (something that also defines the “salads” genre quite well in the which fits our proposal today). Although there are those who are outraged when we publish very simple things, at El Comidista we are clear that there are days to cook a broth for four hours and others in which we survive as best we can, so offering options to prepare unique rich and complete dishes that are made in minutes.
The only secret for this to work is in the quality of the ingredients: you do not have to buy the biggest mussels you can find, but they do use olive oil for the marinade, since part of it will become the dressing for the salad. If you already have some hanging around the cupboard and they are in sunflower oil, put them in a glass to make it easier for you to remove them -it will stay on top- and use the rest to flavor your dressing (if you want, you can add a little paprika to recover the “escabeche effect” that will have been lost with the oil).
Don’t even think of throwing away the green part of the escarole, even if it is a bit wild and bitter to eat it in a salad without feeling like one of those little goats that triscan secondary bushes on the islands. With that part you can prepare this sauteed with garlic, paprika and vinegar, inspired by an Italian recipe, which can be eaten as is as a side dish or appetizer or served on a pizza, toast or focaccia. If it seems to you that your escarole is a little hard even in its most tender part or its flavor does not completely convince you, dress it first and let it rest for about 10 minutes: the oil, vinegar and salt will make it lose strength, soften and take its flavor.
Difficulty
The one that you don’t miss the eggs.
Ingredients
for 4 people
- Endive (only the central part, more tender and yellow)
- ½ sweet onion Fuentes de Ebro
- 800 g of cooked chickpeas
- 4 eggs
- 2 cans of pickled mussels
- A handful of olives to taste
- Olive oil
- Apple cider vinegar or sherry
- Salt
- Pepper
Preparation
- Cook the eggs -at room temperature- in water already boiling over a minimum heat for eight or nine minutes. After this time, stop cooking with plenty of cold water.
- Peel the onion and cut it into strips. If you want, leave it for about 20 minutes in water with vinegar and salt so that it loses strength (although it is a very soft and sweet onion).
- Wash, cut and dry the escarole.
- Prepare a vinaigrette with the pickled mussels, vinegar, olive oil, salt and pepper in the proportion that we want (more or less acid, etc).
- Eliminate the liquid from the chickpeas by washing them under a colander with lukewarm water and mix them with the onion, escarole and the dressing, stirring well. Top with the olives, the peeled and chopped eggs and the mussels. Serve immediately.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]
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