- 2 ripe tomatoes, skinned and chopped
- ½ 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
- In a blender or processor beat the tomato, cumin, garlic, paprika, and 2 tablespoons of the oil. Blend until smooth. Gradually pour in the remaining 4 tablespoons of oil, the vinegar, salt, and pepper.
- Arrange the escarole on individual salad plates. Spoon on the dressing and decorate with the olives and eggs.