Spanish-Style Mixed Salad
This classic Spanish salad is an elevated and artfully plated version of the basic lettuce and tomato salad. Traditionally, the salad is brought to the table undressed, allowing each diner to drizzle their portion with olive oil and vinegar. The ensalada mixta is delicately seasoned to highlight the freshness of its fine ingredients.
Ingrediënten
Serves 4:
- About 4 cups torn hearts of romaine lettuce
- ½ medium onion slivered
- 1 small carrot peeled and coarsely grated (about 1/4 cup)
- 10 slices pickled beets halved
- 2 small ripe tomatoes each cut into 8 wedges
- 2 large hard-boiled eggs sliced
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 3 to 4 ounces jarred white or light meat tuna in olive oil preferably Spanish, separated into chunks
- 16 small green olives with pits or rinsed of their brine, preferably Spanish
- 8 jarred large white asparagus, such as Spanish, rinsed and trimmed
- Extra-virgin olive oil
- Wine vinegar such as mild white wine vinegar
Instructies
- Place the torn hearts of romaine lettuce on individual salad plates.
- Scatter the slivered onion over the lettuce and sprinkle the coarsely grated carrot on top.
- Arrange the halved pickled beets, tomato wedges, and sliced hard-boiled eggs around the edge of each plate.
- Season the entire salad with salt and freshly ground black pepper to taste.
- Place the chunks of tuna in the center of each plate and scatter the green olives over the salad.
- Arrange the large white asparagus attractively over the salad.
- Drizzle the entire salad with extra-virgin olive oil and wine vinegar according to personal preference.
Notes / Tips / Wine Advice:
Serve the Spanish-Style Mixed Salad at room temperature and enjoy the delightful medley of flavors.
Bon appétit!
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