Home Cook Together. Celebrate Life.

SpanishAuthentic Cuisine

Ensalada Mixta Española

Serves 4 to 6 Salad vegetarian, Salads

Ensalada Mixta Española

Ensalada Mixta Española is a staple of Spanish home cooking, a reliable presence at everyday meals across the country. It's the kind of dish that doesn't need a recipe, passed down through generations by instinct and taste rather than written instructions. On any given day, you'll find it gracing tables, offering a refreshing pause in the meal, a nod to simplicity and the abundance of fresh produce.

Crisp romaine lettuce mingles with juicy ripe tomatoes and the sweetness of onion, punctuated by the briny bite of manzanilla olives. Hard-boiled eggs and white asparagus spears add a touch of richness, all brought together with a drizzle of extra virgin olive oil and sherry vinegar. The flavors are direct and unfussy, meant to be savored as a harmonious blend of textures and tastes that speak of home.

Ingredients

  • 1head romaine lettuce — torn into pieces
  • 3ripe tomatoes — cut into wedges
  • 1sweet onion — thinly sliced
  • 12manzanilla olives
  • 2hard-boiled eggs — quartered
  • 8white asparagus spears — drained
  • 5 tbspextra virgin olive oil
  • 2 tbspsherry vinegar
  • to tastefine sea salt

Method

  1. Begin by preparing the main components of the Ensalada Mixta Española. Rinse the romaine lettuce under cold water, then pat it dry with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place them in a large salad bowl. Slice the sweet onion thinly and add it to the bowl. Cut the ripe tomatoes into wedges, ensuring each piece retains its shape, and add them to the mix.
  2. Peel the hard-boiled eggs and slice them into quarters. Arrange the egg quarters gently over the lettuce and tomato mixture, taking care not to break the yolks. Drain the white asparagus spears and cut them into thirds, then scatter them evenly over the salad.
  3. Prepare the dressing by whisking together 5 tablespoons of extra virgin olive oil, 2 tablespoons of sherry vinegar, and a pinch of fine sea salt in a small bowl. Whisk until the mixture is emulsified and slightly thickened. Taste the dressing to ensure the balance of acidity and salt is to your liking, adjusting if necessary.
  4. Pour the dressing over the salad ingredients in the bowl. Using two large spoons, gently toss the salad to coat the ingredients evenly with the dressing. Be careful to keep the components intact, especially the eggs and tomatoes, to maintain the salad's distinct textures.
  5. Add the manzanilla olives to the salad, distributing them evenly. Allow the salad to sit for a few minutes, letting the flavors meld together. Before serving, give it a final gentle toss and, if desired, finish with an additional drizzle of olive oil for extra richness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Spanish cuisine