📝 About This Recipe
Hailing from the olive groves of Jaén in Andalusia, Pipirrana is a masterclass in Spanish simplicity, transforming humble garden staples into a refreshing masterpiece. Unlike a standard tossed salad, this dish features a unique 'majado' dressing made from emulsified egg yolks and garlic, which creates a silky, savory coating for the crisp vegetables. It is the quintessential summer refresher, traditionally served chilled to combat the Mediterranean heat with its vibrant colors and deep, umami-rich flavors.
🥗 Ingredients
The Garden Base
- 1 kg Ripe Beefsteak or Heirloom Tomatoes (very ripe, peeled and finely diced)
- 2 pieces Green Italian Frying Peppers (Pimientos Italianos) (seeded and finely minced)
- 1/2 piece English Cucumber (peeled and finely diced)
- 1 piece Spring Onion or Scallion (finely chopped)
The Protein and Dressing Core
- 2 pieces Large Eggs (hard-boiled)
- 2 pieces Garlic Cloves (peeled)
- 100 ml Extra Virgin Olive Oil (Picual variety preferred) (high quality)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez) (or red wine vinegar)
- 1 teaspoon Coarse Sea Salt (to taste)
- 150 grams Canned Tuna in Olive Oil (Ventresca preferred) (drained and flaked)
👨🍳 Instructions
-
1
Begin by hard-boiling the eggs: place them in a small pot of cold water, bring to a boil, then simmer for 9 minutes. Immediately transfer to an ice bath to cool completely.
-
2
Peel the tomatoes. A pro tip is to score a small 'X' on the bottom and blanch them in boiling water for 30 seconds followed by an ice bath; the skin will slip right off.
-
3
Finely dice the peeled tomatoes into 1/2-centimeter cubes. Place them in a large ceramic or glass bowl, ensuring you keep all the juices that escape during cutting.
-
4
Mince the green peppers and the cucumber into very small, uniform pieces, roughly the same size as the tomatoes. Add them to the bowl with the tomatoes.
-
5
Peel the hard-boiled eggs. Separate the whites from the yolks. Finely chop the whites and set them aside for the final assembly.
-
6
In a mortar and pestle, add the garlic cloves and a pinch of sea salt. Grind until you achieve a smooth, translucent paste.
-
7
Add the cooked egg yolks to the mortar. Mash them into the garlic paste until it becomes a thick, crumbly yellow mixture.
-
8
While stirring constantly with the pestle, slowly drizzle in the extra virgin olive oil. This creates a thick, emulsified 'majado' that looks like a rustic mayonnaise.
-
9
Stir the sherry vinegar into the yolk emulsion until fully incorporated. This acidic kick is essential for balancing the richness of the oil.
-
10
Pour the yolk dressing over the chopped vegetables. Use a large spoon to fold everything together gently so the tomato juices mingle with the dressing.
-
11
Fold in the chopped egg whites and the flaked tuna. Be careful not to over-mix; you want the tuna to remain in visible chunks.
-
12
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This 'resting' period is non-negotiable as it allows the flavors to fuse and the salad to become ice-cold.
-
13
Before serving, give it one last gentle stir and taste for seasoning. Add more salt or a splash of vinegar if needed to brighten the flavors.
💡 Chef's Tips
Always use the ripest tomatoes you can find; if they aren't sweet and juicy, the salad will lack its characteristic soul. Don't skip the mortar and pestle—the manual emulsification of yolks and garlic provides a texture that a food processor simply cannot replicate. Choose a high-quality Spanish Extra Virgin Olive Oil, preferably a Picual variety from Jaén, which has the peppery finish this dish demands. Peeling the tomatoes is essential for the refined, silky mouthfeel of an authentic Pipirrana. If you have leftovers, they are even better the next day, though the vegetables will soften slightly.
🍽️ Serving Suggestions
Serve in chilled earthenware bowls (cazuelas) to maintain the temperature. Accompany with plenty of crusty rustic bread (pan de pueblo) to soak up the 'caldidillo' or delicious juices at the bottom. Pair with a crisp, chilled glass of Manzanilla Sherry or a very cold Spanish Rosado wine. Top with a few extra flakes of salt and a final thread of olive oil just before it hits the table. Works beautifully as a light lunch or as a refreshing starter before a grilled fish main course.