Amanida

Name: Amanida
Yield: Serves six
Cuisine: Spanish
Ingredients: 1 lolla green lettuce; 50 g/2 oz cured, sliced chorizo or in a piece skinned and diced; 130 g/4½ oz can albacore tuna steak in oil, drained; 130 g/4½ oz can albacore tuna steak in oil, drained; ⅔ canned palm hearts, drained; 8 canned white asparagus spears, drained; 4 thin slices Serrano ham; 50 g/2 oz cured, sliced chorizo or in a piece skinned and diced; 130 g/4½ oz can sardines in oil, drained; 130 g/4½ oz can sardines in oil, drained; 1 garlic clove, split lengthways; 15 ml/1 tbsp chopped fresh parsley, to garnish; 30 ml/2 tbsp red wine vinegar; 30 ml/2 tbsp sherry vinegar; 115 g/4 oz/⅔ cup big gordas or queen olives, preferably purplish ones; 115 g/4 oz/⅔ cup tiny arbequina olives; 10 medium red tomatoes; 115 g/4 oz/⅔ cup big gordas or queen olives, preferably purplish ones; salt and ground black pepper; salt and ground black pepper; 60 ml/4 tbsp olive oil; 60 ml/4 tbsp extra virgin olive oil

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The word Amanida is Catalan for an arranged salad that includes fish, meat and vegetables in equal proportions. These salads can be a wonder to behold, but are also simple to make, because they combine small quantities of ready-eo-eat ingredients.

Ingredients

1 lolla green lettuce
50 g/2 oz cured, sliced chorizo or in a piece skinned and dic

Europe
Spain
Supper
Summer
Catalonia
Mediterranean

Method

Make the vinaigrette. Wipe the cut side of the garlic round a bowl, then discard. Whisk the other ingredients together in the bowl, then tip the vinaigrette into a small jug (pitcher).
Choose a large serving plate. Select eight lettuce leaves, to make smal

Ingredients

Method

Photos