Recipe for Basque Tossed Salad 
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Yield:
6
Ingredients:
Amount Ingredient
5 x Ripe tomatoes coarsely chopped
1 lrg Red bell pepper stemmed, seeded,
and diced
3 med Cucumbers peeled, seeded,
and diced
1 med Spanish or red onion diced
1/2 tsp Dried oregano crumbled
3 tbl Lemon juice
1/2 tsp Salt
1/2 tsp Freshly-ground black pepper
1/2 cup Spanish olive oil
2 lrg Hard-boiled eggs whites diced,
and yolks pushed through a sieve
6 lrg Red radishes trimmed, sliced thin
Instructions:
Instructions: In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again.

Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.

This recipe yields 6 servings.

Comments: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.

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