The Most LEGENDARY Salad from Spain | Ensalada de San Isidro Recipe

tuna

🥗Healthier: chickpeas

💰Cheaper: canned sardines

Chickpeas provide protein with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits.

Add 2 tablespoons of extra virgin olive oil and half a tablespoon of sherry vinegar into a small bowl.

Finely grate 1 clove of garlic and add it to the bowl along with 1 tablespoon of finely chopped fresh parsley.

Season with sea salt and freshly cracked black pepper, then whisk the dressing and set aside.

Remove leaves from a head of romaine lettuce, stack them, roll tightly, and cut into 1-inch pieces.

Rinse the chopped lettuce under cold running water and dry it using a salad spinner or dish cloth.

Transfer the clean lettuce into a serving dish.

Thinly slice half a red onion and mix it to separate the layers before adding it over the lettuce.

Thinly slice 8 cherry tomatoes and spread them over the lettuce and onion.

Drain a 114-gram can of Spanish tuna in olive oil and add it to the salad.

Add a handful of pimento stuffed green olives and a handful of black pitted olives to the salad.

Cut 2 hard-boiled eggs in half vertically and add them over the salad.

Season the salad with sea salt and freshly cracked black pepper, then top with the sherry vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens