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Saturday, March 13, 2010

Ensalada Mixta

A Simple Salad:
I first had this salad, one of many impeccable first courses, in Spain. Simple to prepare it uses basic pantry ingredients like tuna and olives. It is usually served in a big bowl right at table dressed simply with olive oil and vinegar. It is perfect as a traditional first plate but may also be used as a side dish or a light lunch. Typically, the olives are not pitted and are very briny green olives that go splendidly with the tuna. And, of course, there is egg because no dish is complete without it on the Peninsula. This recipe makes enough to share. If you plan on keeping it for another meal wait to dress the salad right before serving and refrigerate the leftovers.

2 hearts romaine lettuce, washed and dried
1/2 yellow onion, sliced
2 cans tuna packed in water
2 tomatoes
2 eggs, boiled
Olive oil and vinegar
Black pepper, freshly ground

1. Wash and dry the lettuce, removing any leaves that are browned or bruised. Then, chop coarsely (this is a rustic, everyday salad).
2. Pile the lettuce on a platter or in a large bowl.
3. Slice the onion and layer over the lettuce. Drain the tuna and flake on top of the onions and lettuce.
4. Wash and dry the tomatoes then cut each one in half. Cut each into wedges and scatter over the lettuce and onions. Peel the boiled eggs and cut into quarters.
5. Top the salad with the olives, a little cracked black pepper and the egg.
6. In a bowl or a jar measure a little olive oil and vinegar. You don't have to be precise (I for one like my dressing a little more acidic) but be sure to taste the dressing before pouring it over the salad. Shake the oil and vinegar until it mixes and then pour over salad evenly. Toss and enjoy. Buen aprovecho

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