Mixed Salad with Tuna

Name: Mixed Salad with Tuna (Ensalada Mixta)
Cuisine: Spanish
Ingredients: ½ head of cos (romaine), or any other crisp flavoursome lettuce, iceberg is off limits!; ½ head of cos (romaine), or any other crisp flavoursome lettuce, iceberg is off limits!; ½ head of cos (romaine), or any other crisp flavoursome lettuce, iceberg is off limits!; Salt; Fabulous extra virgin olive oil; 12 plump green olives; Red wine vinegar or sherry vinegar; Red wine vinegar or sherry vinegar; 200 g/7 oz canned best quality tuna in olive oil; ½ sweet Spanish onion, or perhaps a red onion; 8 fingers of thick white asparagus or 12 stalks of green asparagus, cooked; 8 fingers of thick white asparagus or 12 stalks of green asparagus, cooked; 2 ripe tomatoes, sliced; ½ head of cos (romaine), or any other crisp flavoursome lettuce, iceberg is off limits!; ½ sweet Spanish onion, or perhaps a red onion; ½ sweet Spanish onion, or perhaps a red onion

Ensalada Mixta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

The quintessential Spanish Salad; it may be simple but the ingredients will invariably be of the highest quality. Tomatoes and lettuce snapped up from the local market will always taste better than anything out of the refrigerator. Use a delicious extra virgin olive oil. I am totally enamoured with the Catalan oils from Siurana and Les Garrigues, made with tiny, herby arbequina olives but any really good extra virgin olive oil will do.

You may like to add boiled eggs, cucumbe

Ingredients

Europe
Spain
Catalan
Navarre
Asturias
Siurana
Galicia
Les Garrigues
Pescatarian
Gluten-free
Mediterranean
Catalonia

Ingredients

Method