ENSALADA MIXTA

ENSALADA MIXTA (Spanish, for four)

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For the vinaigrette:

3 tablespoons red wine vinegar

fine sea salt and freshly ground black pepper

½ cup extra virgin olive oil

 

For the salad:

2 ripe tomatoes

2 hard boiled eggs, peeled

8 cups torn mixed salad greens such as red leaf romaine, escarole and chicory

1 red onion, cut into thin rings

1 green bell pepper, seeded and cut into narrow strips

6 olive oil packed anchovy fillets

12 oil cured black olives

4 thin slices serrano ham

16 to 20 slices cured sausage such as salchichon, salami, chorizo or sobrassada

 


 

1.To make the vinaigrette, in a bowl, whisk together the vinegar and ½ teaspoon salt. Slowly add the olive oil while whisking constantly. Taste and adjust the seasoning with salt and pepper.

2. Quarter the tomatoes and eggs lengthwise and put them into a large bowl with the salad greens. Add the onion and bell pepper, drizzle with the vinaigrette, and toss together to mix evenly.

3. Pile the mixture on a large serving platter and decorate with the anchovies and olives. Tear the ham slices and arrange the ham and the sausage on and around the platter. Serve at once.

 

from Paul Richardson, Rustic Spanish (Williams Sonoma)

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