Ensaladilla

Name: Ensaladilla
Yield: Serves four
Cuisine: Spanish
Ingredients: 2.5 ml/½ tsp salt; 150 ml/¼ pint/⅔ cup mayonnaise; salt and ground black pepper; 2 garlic cloves, finely chopped; 30 ml/2 tbsp chopped fresh fennel or parsley; 15 ml/1 tbsp drained pickled capers; 50 g/2 oz/½ cup pitted black olives; 1 small red (bell) pepper, seeded and diced; 4 cornichons or small gherkins, sliced; ½ Spanish onion, chopped; 75 g/3 oz/¾ cup peas; 15 ml/1 tbsp freshly squeezed lemon juice; 8 new potatoes, scrubbed and quartered; 115 g/4 oz fine green beans, cut into 2cm/¾ in lengths; 1 large carrot, diced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Known as Russian salad elsewhere, this “salad of little things” became extremely popular during the Spanish Civil War in the 1903s, when more expensive ingredients were scarce. It may even have been invented in Spain - despite its name.

Ingredients

8 new potatoes, scrubbed and quartered
1 large carrot, diced
115 g/4

Europe
Spain
Russia
Supper
Mediterranean
Summer
Vegetarian
Gluten-free

Method

Make the allioli. Crush the garlic with the salt in a mortar and whisk or stir into the mayonnaise.
Cook the potatoes and diced carrot in a pan of boiling lightly salted water for 5–8 minutes until almost tender. Add the beans and peas to the pan and cook

Ingredients

Method

Photos