
Tuna and Curly Endive Salad with Romesco Vinaigrette (Xató)
Ingredients:
For the vinaigrette:
- 1 cup almonds, toasted
- 1 Tbs. chopped garlic
- 2 tsp. red pepper flakes or 1/2 tsp. cayenne
  pepper, or to taste - 1 large red bell pepper, roasted, peeled,
  seeded and chopped - 1/2 cup red wine vinegar
- 1 cup olive oil
- Salt and freshly ground black pepper, to taste
3 small heads curly endive, leaves separated
  and torn into pieces- 2 cans (each 6 oz.) tuna in olive oil, drained
- 3 hard-cooked eggs, peeled and quartered
  lengthwise - 1/2 cup oil-cured black olives
Directions:
Distribute the endive leaves evenly among individual plates. Break up the tuna into bite-size pieces and arrange it on top of the endive. Drizzle the vinaigrette over the top and garnish with the hard-cooked eggs and olives. Serve immediately.