Summer is in full bloom and nothing beats a refreshing salad on a hot day. With that being said, I present to you this Authentic ¨Ensalada Valenciana¨ Salad Recipe from Valencia Spain. This salad is loaded with so many amazing ingredients, making it a complete meal in one dish.
If you have ever visited the region of Valencia in eastern Spain, you have surely indulged in one of these ¨ensalada Valencianas¨. You will find this salad at just about every restaurant and bar all around Valencia. This salad is loaded with so many great flavors, it´s above and beyond easy to make and comes together in a jiffy.
I used romaine lettuce to make this salad, but you can use any type of lettuce that you prefer. I also used jarred white asparagus. These type of asparagus are super popular here in Spain. They have a soft texture and the flavor is very mild, yet they take this salad to the next level in greatness.
For this salad I also used some tinned Spanish tuna. Guys, Spain is famously known for making some of the best tinned tuna in the world. Don´t miss out. So whether you are looking for a refreshing summer salad or a salad you can enjoy for lunch or dinner. This ¨ensalada Valenciana¨ promises to be one of the best salads ever.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Authentic ¨Ensalada Valenciana¨ Salad Recipe from Valencia Spain
Authentic ¨Ensalada Valenciana¨ Salad from Valencia Spain
Ingredients
- 1 head romaine lettuce
- 1/2 onion
- 2 tomatoes
- 4 white jarred asparagus
- 15 green pimento stuffed spanish olives
- 2 organic eggs
- 2 tins Spanish tuna
- pinch sea salt
- pinch black pepper
- 1/4 cup jarred corn
- 2 tbsp extra virgin olive oil
Instructions
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Add 2 medium sized organic eggs into a sauce pan, fill it with cold water to about 1 inch above the eggs, heat it with a high heat, once it comes to a boil place a lid on top and lower the fire to a low heat, after 9 minutes remove the pan from the heat, drain the water and rinse the eggs under cold running water, set aside to cool
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Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together, kind of like a cigar, cut it right down the middle lengthwise and roughly chop the lettuce
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Rinse the cut lettuce under cold running water and pat dry with a dish cloth or use a salad spinner, add the cleaned lettuce into a large shallow bowl
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Thinly slice 1/2 of an onion and add on top of the lettuce, cut 2 tomatoes into wedges and add on top of the lettuce, grab between 15 to 20 green pimento stuffed Spanish olives and decorate around the salad, grab 4 jarred white asparagus and gently pat them dry with paper towels, add on top of the salad, season everything with fine sea salt and freshly cracked black pepper
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Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad
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Peel the eggs and cut them in half lengthwise, add on top of the salad, sprinkle about a 1/4 cup of jarred corn over the salad and drizzle in about 2 tbsp of a good quality extra virgin olive oil, enjoy!
Recipe Notes
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Rose
That salad looks delicious!
18 . Mar . 2023Spain on a Fork
Thank you! Much love 🙂
19 . Mar . 2023