Ensalada a la Almoraina

• 2 ripe tomatoes, skinned and chopped
• 1/2 teaspoon crushed or ground cumin
• 1 clove garlic, crushed
• 1 teaspoon paprika
• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• Salt
• Freshly ground pepper
• 1 escarole, cut in pieces
• Cured black olives and hard-boiled egg slices or wedges for garnish

1. In a blender or processor beat the tomato, cumin, garlic, paprika, and 2 tablespoons of the oil.
2. Blend until smooth.
3. Gradually pour in the remaining 4 tablespoons of oil, the vinegar, salt, and pepper.
4. Arrange the escarole on individual salad plates.
5. Spoon on the dressing and decorate with the olives and eggs.

tomatoes, ground cumin, clove garlic, paprika, olive oil, red wine vinegar, salt, freshly ground pepper, cured black olives

Taken from www.cookstr.com/recipes/ensalada-a-la-almoraina (may not work)