Spanish salads are very varied - from the ensalada verde (green salad) which is often just a plate of chopped crisp lettuce dressed in olive oil - to the regional variations (eg ensalada catalana) with meats and numerous other ingredients.
Perhaps the most famous, though, is the ensalada mixta which can be found everywhere, appears as a first course on endless menus del dia and is often a meal in itself
It is easy to make, impressive to see, delicious to eat, and looks superb in a terracotta cazuela.
Ingredients (for 4)
Lettuce (Romaine or other crisp variety - chopped)
4 Tomatoes (cut into sixths)
1 Onion (cut into rings/half rings)
3 hardboiled eggs
small tin tuna (yellowfin or other lightmeat variety) drained
tin of asparagus
olives
lemon - cut into wedges
Method
Make a bed of lettuce. Mix in the tomatoes and onions. Spread the egg and tuna chunks round. Add the olives. Lay the asparagus over the top. Add the lemon wedges. Drizzle olive oil.over.
