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.
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!
Ingredients
- 1 baby head lettuce, core removed, lettuce leaves washed and dried.
- 1 small tomato, cut into bite-sized chunks ((pick whatever tomato looks and feels and smells best at the market).)
- 1/8 of a raw sweet white onion, sliced thin
- 2 oz bonito tuna in oil from jar. Spring for the more expensive tuna in oil.
- 2 pieces preserved white asparagus. You can buy these in a jar.
- ¼ cup (pitted) olives, I like the tiny cans where pitted olives are stuffed with jalapenos or anchovies.
- 3 preserved red peppers in oil, finely sliced. You can buy these in a jar.
- 2 hearts of palm in brine, sliced into ¼” coins. You can also find these in a jar.
- Sherry Vinegar, to taste
- Decent quality Extra Virgin Olive Oil, to taste
- Salt & freshly ground black pepper, to taste.
- Optional: 4 boquerones ((vinegar-cured anchovies)* )
Instructions
- 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, and 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.
Notes
Beyond the classic lettuce, tomato, and onion you will see in the ensalada mixtas in Northern Spain, the beauty of this recipe highlights the simple additions of pre-made and preserved ingredients. This is a beautiful recipe in that you can eat this salad as a full dinner, without feeling hungry at the end.
*With regards to boquerones, this is a vinegar-preserved anchovy, not salt-cured like we are used to seeing in the United States. The flavor is much more subtle. Boquerones are becoming more popular in the United States, and can be found at higher-end grocery stores like Whole Foods. They can convince people who hate anchovies to think twice about hating anchovies. They have a truly amazing flavor that is worth seeking out if you can find it.
*With regards to boquerones, this is a vinegar-preserved anchovy, not salt-cured like we are used to seeing in the United States. The flavor is much more subtle. Boquerones are becoming more popular in the United States, and can be found at higher-end grocery stores like Whole Foods. They can convince people who hate anchovies to think twice about hating anchovies. They have a truly amazing flavor that is worth seeking out if you can find it.