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Jaén Tomato Salad with Egg and Garlic
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Source: https://recipheon.com/en/recipes/snacks/jaen-tomato-salad-with-egg-and-garlic
About this recipe
This juicy tomato and green pepper salad from Jaén combines egg with a garlic dressing. Its defining dressing is made from cooked yolks mashed with garlic, some of the pepper and olive oil, then combined with all the tomato juice. The whites are chopped and added to the vegetables, so every part of the egg goes into the dish. This home version has no tuna, onion or cucumber, letting ripe tomatoes shine. The quantities make four starter or side servings. Allow about 2 hours 35 minutes, including 2 hours to chill the assembled salad.
Ingredients
Vegetables, eggs and dressing
1000 g very ripe tomatoes, weighed after removing the skins and tough stem bases, including all juice and seeds
150 g green bell pepper after removing the seed core and white membranes: 40 g for the dressing and 110 g for the salad
2 whole eggs, size M, to be hard-boiled; after peeling, use all the whites and yolks and discard the shells
5 g peeled garlic
60 g extra-virgin olive oil
6 g salt, all for the dressing
For cooking and cooling the eggs
2000 ml water: 1000 ml for cooking and 1000 ml cold water for cooling the eggs; discard both batches of water and do not add them to the salad
Steps
Put the eggs in a small saucepan and add the 1000 ml cooking water, making sure they are covered. Bring to a boil, reduce the heat and maintain a gentle boil for 10 minutes. Drain the water and cover the eggs with the remaining 1000 ml cold water. Leave for 10 minutes while you prepare the vegetables. Once cool, peel the eggs, discard the shells and drain the water. Both yolks and whites should be completely set. Separate all the yolks for the dressing and finely chop the whites.
While the eggs cool, thinly peel the ripe tomatoes with a small sharp knife and remove the tough stem bases. Catch all the juice. Weigh 1000 g trimmed tomatoes with the juice, dice the flesh finely into pieces about 0.5–1 cm across and put everything in a bowl. Do not drain, and do not remove the seeds. Chop the trimmed pepper very finely, keeping 40 g for mashing into the dressing and adding the remaining 110 g to the tomatoes. Add all the chopped whites once cool.
In a mortar, mash all the garlic with all the salt and the reserved 40 g green pepper into a fine paste. Add all the cooked yolks and mash thoroughly. Gradually pour in all the olive oil in a thin stream, mashing constantly, until the dressing is thick and slightly grainy. If very stiff, loosen with a little tomato juice taken from the salad bowl; this juice goes back into the dish. Do not add water or raw egg.
AI-generated Transfer all the dressing to the bowl of tomatoes, pepper and whites. Mix thoroughly, including the juice at the bottom. Cover and refrigerate for at least 2 hours so the flavors combine. Gently stir again before serving: the vegetables should stay in pieces, and the juice and dressing are part of the dish. Do not drain them. Divide all the salad into 4 servings, including vegetables, egg and dressing in each. Serve chilled.
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