If you want to eat like you are on the beaches of Northern Spain without traveling there, the classic Spanish ensalada mixta has a lot to offer. Our recipe includes the addition of several preserved and shelf-stable ingredients that are commonly found in dishes across Spain and available here in the US. You don’t need to make everything from scratch to have an “authentic” Spanish meal. And trust me, this beautiful and healthy salad can serve as a complete meal quite easily!
A Souped-Up Ensalada Mixta that Will Transport You Directly to Northern Spain.
- 1 baby head of lettuce (core removed)
- 1 small tomato (cut into bite-sized chunks (pick whatever tomato looks and feels and smells best at the market))
- 1/8 raw sweet white onion
- 2 oz bonito tuna in oil
- 2 white asparagus
- ¼ cup olives (I like the tiny cans where pitted olives are stuffed with jalapenos or anchovies. )
- 3 red peppers
- 2 hearts of palm in brine (sliced into ¼” coins)
- Sherry Vinegar
- Extra Virgin Olive Oi
- Salt & freshly ground black pepper,
- 4 boquerones (Optional)
- Wash and dry your lettuce.
- Cut your tomato into bite-sized chunks, gently season with salt, and set aside in a bowl to rest 15 mins
- Slice your onion relatively finely, and begin to arrange your salad.
- Start with layering the lettuce on the bottom
- Add your tomato and onion
- Scatter the 2oz bonito tuna over the plate
- Add your pickled white asparagus and olives
- In addition to your finely sliced preserved red peppers and hearts of palm.
- Season with salt, black pepper, a splash of sherry vinegar and some Extra Virgin Olive Oil
- If you can find them, add your boquerones on top of the salad and serve.