Ensalada Mixta
(en-sah-LAH-dah MEEK-stah)
La Cena Ligera: The Gentle Evening
Eight-thirty on a Tuesday, the kitchen is quiet, the wooden bowl comes out, the sherry vinegar is uncorked, the tin of oil-packed tuna is cracked open, wedges of hard-boiled egg wait. But the real secret is the strict dogma of the dressing: salt first to pull the flavor, vinegar second to dissolve the salt, and oil last to lock it all down. Pre-mix a vinaigrette and you're missing the magic completely. Leave the whisk, toss the greens, and finally sit down.
Before you start
Mellow the sliced onion in a small bowl of cold water with a splash of vinegar.
This old trick removes the sharp, raw bite so it doesn't overpower the delicate asparagus and tuna; drain well before building.
Boil the eggs for exactly 10 minutes, then plunge into an ice bath.
This guarantees a firm but creamy yolk without the sulfurous green ring; peel and quarter them once cooled.
Ingredients
- Romaine lettuce1 large head
- firm salad tomatoes2 large
- white onion1/2 small
- carrot1 large
- tuna packed in olive oil7 oz
- canned white asparagus12 oz
- canned sweet corn1/2 cup
- Spanish green olives1/2 cup
- eggs3 large
- flaky sea salt1 tsp
- Sherry vinegar2 tbsp
- extra virgin olive oil4 tbsp
Method
- 01
Assemble the salad on a wide, shallow platter so no ingredient gets crushed at the bottom.
Lay down a bed of crisp romaine, scatter the grated carrot and corn, and arrange the tomatoes like a clock face. Nestle the quartered eggs between the tomatoes, scatter the drained onion and olives, lay the asparagus radiating from the center, and crown it with large chunks of tuna.
- 02
Dress the salad right at the table using the uncompromising rule of three: salt, then vinegar, then oil.
Sprinkle salt directly over the vegetables to draw out their moisture, drizzle the sherry vinegar to dissolve the salt, and finally pour the olive oil over everything to seal it in. Do not reverse this order, or the oil will waterproof the greens and ruin the dish.
Notes
Invest in the right conservas.
The soul of this dish relies on high-quality Spanish pantry staples. Seek out tuna packed in olive oil, like Bonito del Norte, and authentic thick white asparagus. Never use water-packed tuna here.
From Cook Spanish in America.