Ensalada Mixta - Spanish Mixed Green Salad
Lisa & Tony Sierra
adapted by Michael McCabe
Servings: 8
Notes:
In Spain, a green salad is almost always on the
table at mealtime. When dining out at a restaurant or perhaps preparing a
special meal at home, an "ensalada mixta" or a colorful, mixed green
salad is served on a large platter in the center of the table. This salad
usually includes a mix of ingredients that Americans may find surprising, such
as olives, tuna and white asparagus, as well as tomatoes and onions. Easy to
prepare, it is as tasty as it is attractive. Try it at your next dinner
gathering!
Note: Don't worry if you are missing one of the
ingredients! Each family in Spain has their own version of ensalada mixta, so
it is slightly different in every household.
Cuisine: Spanish
Categories: Salad, Salad
Dressing, Served Room Temp, Vegan, Vegetable
Source:
spanishfood.about.com, 2007
Copyright: 2008
-----
Software
...
2 large eggs, hard
boiled, peeled and cut into quarters
2 heads hearts of
romaine
2 large vine-ripen
tomatoes, cut into 8 pieces
1 english cucumber,
peeled and sliced
1 medium red onion,
sliced thin
1 large red bell
pepper, cut into thin strips
1 large carrot, grated
1 (6-ounce can) tuna
in oil, well drained
1 (15-ounce jar) white
asparagus
1 (15-ounce can) baby
corn, drained
1 (15-ounce can)
artichoke hearts, drained
1/2 cup anchovy
stuffed manzanilla olives
.
1/4 pound murcia
cheese, cut into small cubes
,
1/4 cup sherry vinegar
2 tablespoons apple
cider vinegar
1 tablespoon chopped
shallot
1 tablespoon chopped
fresh thyme
1 tablespoon chopped
fresh marjoram
1 tablespoon chopped
fresh basil
1 tablespoon chopped
fresh chives
2 teaspoons dijon
mustard
"to taste"
kosher salt
"to taste"
freshly ground black pepper
3/4 cup extra virgin
olive oil
---
Hardware
...
large platter
blender
-----
-----
Hard boil the eggs. Allow to cool in cold
water. Then, peel and cut into quarters, or slice in thick slices.
Cut the lettuce head in half. Rinse the
lettuce under cold water and allow to drain. While lettuce is draining, cut the
tomatoes. Peel and slice cucumbers and slice the onions and slice the red bell
pepper. Grate the carrot.
Open the cans of the other ingredients and
drain each one.
Break up the lettuce into small pieces for
a salad. Make a bed of lettuce on a large platter. On top of the bed, place the
tomatoes, cucumbers, onions, peppers and carrots. Then spread out the tuna
around the bed of lettuce, breaking it up into small chunks with a fork first.
Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts
on top.
Combine sherry vinegar and next 9
ingredients in a blender; blend 1 minute or until pureed. With blender running,
slowly pour in olive oil in a steady stream. Process 30 seconds or until
emulsified. Cover and chill; whisk before serving.
Just before serving, dress the salad and
sprinkle murcia cubes over the salad. Serve extra dressing on the side.
-----