My Messinia

“Left over” Easter eggs salad-Ensalada mixta

After a considerable consumption of meat and with so many boiled eggs left on the Greek table after Easter I suggest you try something from the cocina española”DSC_0019So here is a very popular salad in Spain, something of a relative to the Greek (Χωριάτικη) salad.A colorful, mixed green salad is almost always on the table at mealtime in Spain. Whether dining out at a restaurant or preparing a special meal at home, an ensalada mixta (mixed salad) is served on a large platter in the center of the table for all to enjoy. During the warm summer months, Spaniards often enjoy a salad as a light lunch while dining al fresco.DSC_0010It usually includes a combination of ingredients its signature elements being: white asparagus, tuna and boiled eggs. It is so easy to prepare it is refreshing, nutritive and tasty.DSC_0059You can follow this recipe to the letter or improvise as you like (I don’t have green olives at the moment so my salad is with black …go for the green ones though!)

  • 1-2 large eggs
  • 1 head lettuce (iceberg or romaine)
  • 1-2 tomatoes
  • 1 cucumber
  • 1/4 to 1/2 yellow or red onion
  • 1 (6-ounce) can tuna
  • 1 (15-ounce) can white asparagus
  • 1 (14-ounce) can artichoke hearts​ (packed in water, not oil)
  • 1/2 cup green olives (preferably stuffed with anchovies)
  • Optional: 1 (15-ounce) can baby corn (drained)
  • 3 tablespoons extra-virgin Spanish olive oil
  • 1 tablespoon red-wine vinegar or sherry vinegar
  • Salt and pepper (to taste)DSC_0071

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