Reimagined Spanish-Style Mixed Salad
Ensalada Mixta a la Española
Ingredients
- 4 cups torn hearts of romaine lettuce
- ½ medium red onion thinly sliced
- 1 small carrot peeled and grated
- 10 slices pickled beets halved
- 2 small ripe tomatoes cut into wedges
- 2 large hard-boiled eggs sliced
- Pinch of kosher or sea salt
- Freshly ground black pepper to taste
- 3 to 4 ounces canned white or light meat tuna in olive oil drained and chunked
- 16 small green olives pitted
- 8 jarred large white asparagus spears, rinsed and trimmed
- Extra-virgin olive oil for drizzling
- White wine vinegar for drizzling
Instructions
- On individual salad plates, arrange the torn romaine lettuce as a base.
- Scatter thinly sliced red onion over the lettuce and sprinkle the grated carrot on top.
- Arrange the halved pickled beets, tomato wedges, and sliced hard-boiled eggs around the edges of the plates in an appealing pattern.
- Season the salad with a pinch of salt and freshly ground black pepper.
- Place the chunks of canned tuna in the center of each salad plate and scatter the green olives around the salad.
- Decoratively place the white asparagus spears over the salad.
- Finish by drizzling extra-virgin olive oil and white wine vinegar over each salad plate.
- Serve at room temperature.
Notes & Wine Advice
This revamped Spanish-Style Mixed Salad elevates the presentation while preserving the essence of the classic recipe. It’s a beautiful arrangement of fresh ingredients that showcase the flavors without overpowering them. Enjoy this delightful and visually appealing salad!