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Ensalada valenciana
Ensalada valenciana: crisp lettuce, ripe tomato, sweet onion and olives, the salad served before paella
Before the paella pan reaches the table at a Valencian Sunday lunch, a big shared bowl of ensalada valenciana goes round: crisp lettuce, thick wedges of summer tomato, sweet onion and black olives, dressed at the table with olive oil, a little vinegar and salt. Restaurants in the Huerta often add hard-boiled egg and tinned tuna; here the tuna is left out and the egg is optional, so without it the salad is vegan. A common mistake is dressing it in advance; the salt pulls water from the tomatoes and the lettuce goes limp within minutes. Chef's tip: soak the onion slices in iced water for 10 minutes, which takes the sharp edge off and keeps them crunchy.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For dressing at the table
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Method
0/4 doneStep 1: Soak 1 sweet white or red onion in a bowl of iced water for 10 minutes, then drain and pat dry.
10 minStep 2: Wash 1 romaine or cos lettuce in cold water and dry it thoroughly in a salad spinner or a clean tea towel; wet leaves won't hold the dressing.
Step 3: Arrange the lettuce in a wide bowl and lay 3 ripe tomatoes on top with the onion rings and 2 ⅞ oz black olives. Add the egg quarters if you are using them.
Step 4: Just before eating, sprinkle with ½ tsp flaky sea salt, then 1 tbsp white wine vinegar, then pour over 4 tbsp extra virgin olive oil. Toss at the table and serve straight away.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada valenciana take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of romaine or cos lettuce?
- Any crisp salad leaves, same amount.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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