Spanish salad

Name: Spanish salad
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ small can sweetcorn, drained; 2 bottled artichoke hearts, quartered, or some canned white asparagus, drained and halved; a handful of black olives, pitted; table salt and dust-like ground black pepper; ½ iceberg lettuce, roughly chopped; 2 hard-boiled free-range eggs, peeled and thickly sliced; 1 standard-sized can eco-friendly tuna, drained; 2 medium ripe tomatoes, sliced or cut into 6 segments; 1 large carrot, grated; ½ red onion, sliced into thin rings; white wine vinegar, to taste; olive oil, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I adore Spanish cooking, but this classic offers about the only chance to get something salad-like in this vast country of meat, potatoes, olive oil and tiny fried pre-pubescent fishes. It’s a chuck-it-all-in special and, although it can vary, there are certain things I think it should contain.

Ingredients

½ iceberg lettuce, roughly chopped
2 hard-boiled free-range eggs, peeled and thickly sliced
2 medium ripe tomatoes, sliced o

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Chuck the iceberg into a large bowl and scatter the eggs and all the vegetables over the top, keeping back the tuna so that it can be plonked right in the middle. Season, then dress with vinegar and oil (ideally, these will be in one of those naff condiment carriers that might also contain damp salt and dust-like black pepper). Eat and wait for the arrival of your fried sardines.