A Moorish Andalusian endive salad

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

The word Moorish is generally a clicheed term applied to a dish by someone who knows neither how to cook nor to eat, but this salad is Moorish because it uses spices like paprika, cumin and saffron, which the Arabs brought to Spain in the 9th century. You will have to play with the quantities to suit your own taste but the base of the sauce is tomato, olive oil and sherry vinegar. When it is finished it should look like tomato juice. So, let’s experiment, and why not!


Take 4 skinned, deseeded and chopped tomatoes, half a tablespoon of paprika, half a tablespoon of ground cumin, a bloody great pinch of saffron and a good dash of olive oil and whizz it round in the blender. You have probably got a fairly thick goo, so now add a good dash of sherry vinegar and a bit more olive oil. Taste it, add some salt and pepper and see how you feel. Chill it before you use it and pour it over some crispy, crunchy endive leaves with a load of hard-boiled eggs cut in half.