Spanish Mixed Salad

This is served as part of many Spanish meals, generally as a separate course, or in small quantities as a tapa - but I like to serve it with a paella or even something as mundane as a pork pie. Be sure to use fresh ingredients of good quality.

Serves 4.

 

Ingredients:

1 butter-head lettuce

100 g mixed leaves

1 red onion

3 ripe plum tomatoes

1 red pepper/capsicum

3 hard boiled eggs

1 z 200 g tin tuna (steak or large chunk style)

 

 

 

Dressing:

 

150 ml extra virgin olive oil

50 ml dry white wine or fine sherry *

1 clove garlic, peeled and finely mashed

2 tspn finely chopped parsley

pinch each of pepper and salt

 

 

 

* or use equal amount of a good white wine vinegar

 

Method:

Wash lettuce and tear into bite sized bits. Slice onion in half lengthwise then finely crosswise. Separate rings. Slice plum tomatoes finely (discard ends). Slice red pepper lengthwise then finely crosswise. Shell eggs and slice into eighths - lengthwise into halves then quarters then crosswise. Drain tuna and flake - you want recognisable bits not mush, here.

Place all into glass or pottery bowl and toss well.

Combine dressing ingredients in small bottle/jar and shake well. Put on table for each diner to dress their serving of salad as they wish.