Ensalata Mixta

For my birthday dinner, I requested (and Paul made) Paella.  But when serving paella, I am always challenged by what to serve with it as it is such a complete meal already!  After quite a bit of searching, I found this wonderful Ensalada Mixta.  It was a wonderful addition to the party with its olives, artichoke hearts and white asparagus.  We made a few changes to the salad recipe, but it is revised from a recipe I found on About.com.
We paired this salad with Rose’s from both France (made of Malbec) and Spain (made of Tempranillo), and a wonderful Txakoli from San Sebastian.  They all paired beautifully and it was such fun to share so many good wines!  Thank you Paul for bringing them back for my birthday!
In Spain, a green salad is almost always on the table at mealtime. When dining out at a restaurant or perhaps preparing a special meal at home, an “ensalada mixta” or a colorful, mixed green salad is served on a large platter in the center of the table. This salad usually includes a mix of ingredients that Americans may find surprising, such as olives, tuna and white asparagus, as well as tomatoes and onions. Easy to prepare, it is as tasty as it is attractive. Try it at your next dinner gathering!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

  • 1 head Iceburg or Romaine lettuce
  • 2 tomatoes, cut into 8 pieces
  • 1 cucumbers, peeled and sliced
  • 1/2 cup green olives, stuffed with anchovies
  • 1 can (approximately 15 oz) white asparagus
  • 1 red or yellow pepper, sliced in long thin strips
  • 1/4-1/2 yellow or red onion, sliced thin
  • 1 carrot, grated
  • 2 hard boiled eggs, peeled and cut into quarters
  • red wine or sherry vinegar
  • extra virgin Spanish olive oil
  • salt to taste
  • 1 15 oz can artichoke hearts, drained

Preparation:

This Spanish mixed green salad recipe 4-6 servings.

Hard boil the eggs. Allow to cool in cold water. Then, peel and cut into quarters, or slice in thick slices.

Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While lettuce is draining, cut the tomatoes. Peel and slice cucumbers and slice the red peppers. Grate the carrot.

Open the cans of the other ingredients and drain each one.

Break up the lettuce into small pieces for a salad. Make a bed of lettuce on a large platter. On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots. Then spread out the tuna around the bed of lettuce, breaking it up into small chunks with a fork first. Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts on top.

Dress with oil and vinegar and sprinkle with salt to taste.

Note: Don’t worry if you are missing one of the ingredients! Each family in Spain has their own version of ensalada mixta, so it is slightly different in every household.

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4 Responses to Ensalata Mixta

  1. Allene Grandey says:

    The salad sounds delicious. I will definitely fix it. My college roommate comes to visit frequently and is an excellent cook. I always try to serve something special for Dixie and John.

    Like

  2. Jack Tonkin says:

    Prep mentions Tuna, but Tuna not listed as an ingredient?

    Like

  3. Lucyann Leonard says:

    We are going to be making the Ensalata Mixta for the first Pops in the Park.Sounds pretty tasty.Thanks for sharing! Looking forward to thr BBQ.

    Like

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