Ensalada Andaluza (commonly offered as ‘salade á l’Andalouse’) is written down in Frenchman Auguste Escoffier’s 1903 Le Guide Culinaire. Various recipes around the Internet, including one in Marie Claire, all lean on the Escoffier version. However, despite the constant repeating of the same recipe, I can’t work out with any confidence what makes this salad particularly Andalusian. Andalusia is a region of Spain that occupies the Southern part of the…
