← Nouns Cooking · Spanish

Ingredients

• 2 Eggs
• 1 romaine or cos lettuce, leaves torn
• 3 ripe tomatoes, cut into wedges
• ½ mild white onion, very thinly sliced
• 1 Carrot, coarsely grated
• 100 g tinned sweetcorn, drained
• 2 cans tins of tuna in olive oil (about 120 g each), drained
• 12 green Manzanilla olives
• 4 tinned white asparagus spears (optional)
• 4 tbsp extra virgin olive oil
• 1½ tbsp sherry or white wine vinegar
• flaky salt

Method

1. Lower the eggs into a pan of boiling water and cook for 10 min. Cool them in cold water, then peel and cut into quarters.
2. Spread the lettuce over a large platter and arrange the tomato, onion, carrot and sweetcorn on top in little heaps.
3. Add the flaked tuna, egg quarters, olives and asparagus, if using.
4. Bring the salad to the table with the oil, vinegar and salt, and dress it just before eating: salt first, then a splash of vinegar, then plenty of oil, tossing as you go.

Tips

• Soak the sliced onion in iced water for 10 min to take away its harsh bite.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Directo al Paladar