Buen provecho, fellow food enthusiasts! Today, we embark on a journey through the vibrant tapestry of Spanish cuisine. Among the countless mouthwatering dishes that grace our tables, one stands tall as a true icon of simplicity and freshness: ensalada mixta, the beloved mixed salad.
With its medley of colorful ingredients and refreshing flavors, Ensalada mixta has earned a special place in the hearts and plates of Spaniards across the country.
Picture yourself sitting under the shade of a cozy terrace, basking in the warm Mediterranean sun. As you take a sip of your chilled sangria or crisp Verdejo wine, your appetite is awakened by the tantalizing aroma of Spanish cuisine. And what better way to start your culinary adventure than with a plate of ensalada mixta?
Ensalada mixta, which translates to “mixed salad,” is a delightful combination of fresh vegetables, bursting with vibrant hues and crisp textures. This beloved salad has become an integral part of our culinary culture, often enjoyed as a refreshing side dish or first course. It can be found in “menu del día” (daily menu) in restaurants and bars all over the country.
What’s In Ensalada Mixta?
The beauty of ensalada mixta lies in its simplicity and versatility. While there are no hard rules for its composition, some key ingredients are typically included. Crisp lettuce leaves provide a bed for a colorful array of tomatoes, cucumbers, and onions, adding a refreshing crunch to every bite. The vegetables are often accompanied by other ingredients that are highly customizable, like hard-boiled eggs, white asparagus or canned artichoke hearts, green pitted olives, canned tuna…Finally, a drizzle of extra virgin olive oil, a sprinkle of salt, and a squeeze of tangy lemon juice complete this symphony of flavors.
But here’s the secret to Ensalada Mixta’s charm: its adaptability. Spaniards have embraced the creative freedom this dish offers, making it their own by incorporating regional ingredients or personal preferences. This versatility allows each region, each household, and each individual to infuse their own identity into this quintessentially Spanish dish.
So, my fellow food enthusiasts, grab your forks, bring your appetite, and let’s embark on a culinary adventure through the land of ensalada mixta. Prepare to be tantalized by the harmonious symphony of flavors that awaits us as we uncover the secrets behind this beloved Spanish classic. ¡Vamos a comer! Let’s eat!
How to Make Ensalada Mixta
EQUIPMENT
To prep ensalada mixta, you’ll need the following equipment on hand:
- Strainer
- Big bowl
- Cutting board
- Knife
- Julienne peeler/grater
INGREDIENTS
- 1 romaine lettuce (1/2 if big) /4-5 romaine lettuce hearts
- 3 ripe tomatoes
- 1 carrot
- 1 spring onion
- ½ cup sweet corn
- 2 hard-boiled eggs
- ½ cup green pitted olives stuffed with anchovies
- ½ cup canned tuna
- 1 jar of preserved white asparagus/artichoke hearts (optional)
Dressing:
- 3 tablespoons olive oil
- A drizzle of lemon juice
- 1 teaspoon salt (or to taste)
STEP-BY-STEP INSTRUCTIONS
1 — Boil the eggs for 9 minutes. Let them cool and set aside while you do the rest of the salad.
2 — Separate the lettuce leaves and wash them, making sure to remove any debris or dirt. Drain well.
3 — In the salad bowl, create a base with the lettuce. If the lettuce leaves are too big, chop them roughly with your hands.
4 — With a julienne peeler, create thin strips with the carrot. Place on top of the lettuce.
5 — Wash and chop the tomatoes and add to the bowl in a layer.
6 — Peel the outer layer of the spring onion and slice finely, distributing it on top of everything else in the bowl.
7 — Peel the hard-boiled eggs and chop them into quarters. Place in the bowl.
8 — If adding the white asparagus or the canned artichoke hearts, slice them into smaller pieces. Add to the bowl.
9 — Add the sweet corn to the bowl.
10 — Dress with a generous drizzle of olive oil, salt, and freshly squeezed lemon juice.
11 — Toss and que aproveche!
Notes and FAQs
Still with doubts? Don’t worry, we spill all the tea about ingredients and substitution, storage, etc in this section so you can reproduce this recipe like a local.
Cooking:
- Eggs: it’s important to cook them well; in ensalada mixta we use them hard-boiled, so for this, start a timer once the water starts boiling for 9 minutes.
You can cool them in a bowl with ice and water to help the peeling process.
Storage and presentation:
Ensalada mixta is usually presented in bars and restaurants in this type of arranged presentation, however, you can mix everything instead of arranging the layering of ingredients.
It can be prepared without the dressing and stored in the fridge covered with a lid or plastic wrap.
We don’t recommend storing any leftovers once it has been dressed, since it will become soggy.
Notes on the ingredients/substitutions:
As mentioned in the introduction, ensalada mixta can be customized with the ingredients of your choice, so don’t worry if you cannot find canned white asparagus (It’s a very common Spanish ingredient that can be difficult to find outside)
Having this in mind, here you have the notes on the ingredients used:
Lettuce: for Ensalada mixta we like to use a crunchy variety of lettuce, so romaine lettuce or romaine lettuce hearts are the best options. It can be done with iceberg lettuce too but it’s a bit too bland.
Tomatoes: Choose ripe tomatoes, any variety will do, but it has to be flavorful and juicy tomatoes.
Onion: Usually, we use spring onion, but any sweet onion could be used. Red onion too, even though is not that common.
Olives: in Ensalada mixta we use green pitted olives stuffed with anchovies. If you cannot find them stuffed with anchovies, you can simply use green pitted olives.
Tuna: Choose a good quality canned tuna that has no flavorings added, simply the tuna canned with oil. Drain it well.
Eggs: You can add more eggs and chop them to include inside the Ensalada mixta, but I prefer to add them grated on top.
Sweet corn: this is raw sweet corn, it’s an optional ingredient but I like the sweetness it adds.
Carrot: I like to use a julienne peeler to achieve these thin strips, but it could be simply grated.
White asparagus: this is a very unique Spanish ingredient that is usually found in canned versions, but of course also be eaten fresh. White asparagus are grown without exposure to sunlight entirely underground so they never develop chlorophyll.
They are mild, with a subtle sweet flavor. The canned version has a soft texture.
Ensalada Mixta Recipe
Equipment
- Strainer
- Big bowl
- Cutting board
- Knife
- Julienne peeler/grater
Ingredients
- 1 romaine lettuce
- 3 ripe tomatoes
- 1 carrot
- 1 spring onion
- 1/2 cup sweet corn
- 2 hard-boiled eggs
- 1/2 cup green pitted olives stuffed with anchovies
- 1/2 cup canned tuna
- 1 jar preserved white asparagus/artichoke hearts (optional)
Dressing
- 3 tbsp olive oil
- 1 drizzle lemon juice
- 1 tsp salt
Nutrition
Instructions
- Boil the eggs for 9 minutes. Let them cool and set aside while you do the rest of the salad.
- Separate the lettuce leaves and wash making sure to remove any debris or dirt. Drain well.
- In the salad bowl create a base with the lettuce. If the lettuce leaves are too big chop them roughly with your hands.
- With a julienne peeler create thin strips with the carrot. Place on top of the lettuce.
- Wash and chop the tomatoes and add to the bowl in a layer.
- Peel the outer layer of the spring onion and slice finely, distributing it on top of everything else in the bowl.
- Peel the hard-boiled eggs and chop them in quarters. Place in the bowl.
- If adding the white asparagus or the canned artichoke hearts, slice them into smaller pieces. Add to the bowl.
- Add the sweet corn to the bowl.
- Dress with a generous drizzle of olive oil, salt, and freshly squeezed lemon juice.
- Toss and que aproveche!
