Ingredients:
1 cup Rice, cooked
8 large Shrimp, veined, steamed, cold, chopped
6-8 Pimento-Stuffed Olives, sliced
2 Plum Tomatoes, chopped
2-4 Tbsp Mayonnaise
1/2 tsp Paprika
1 clove Garlic, minced
1 tsp Chives, minced
Salt and Pepper to taste
Butterhead Lettuce for Plating
Fresh Flat-Leaf Parsley for Garnish
Directions:
- In a bowl, combine the Mayonnaise, Paprika, Garlic, and Chives.
- In a large bowl, combine the Rice, Shrimp, and Olives.
- Mix in the Mayonnaise.
- Line the Salad Plates with Bib Lettuce.
- Divide the mixture into 4 portions (this dish makes 4 portions, so if you have made more or less, divide the mixture into the appropriate portions.
- Spoon the Portions on top of the Bib Lettuce. You can use pastry rings or a plastic lined ramekin stuffed with the portion of the salad inverted over the plate to make a fancier salad as well.
- Top the Salad with pieces of Tomato, a Salt and Pepper to taste, and Fresh Parsley.
Makes 4 servings.
NOTES: Andalusian Salad is a French Salad that captures the romantic flavors of of Al-Andalus (الأندلس) region of Spain and Portugal. You can always kick up the spice by adding some Cayenne Pepper. If you prefer to serve this from a large bowl, rather than individual portions, then chop the lettuce and garnish the salad with an outer ring of lettuce, and an inner area of tomatoes, topped with Parsley in the middle.
