Authentic ¨Ensalada Valenciana¨ Salad Recipe from Valencia Spain
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
- 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
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
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
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
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
Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad
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!
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
That salad looks delicious!18 . Mar . 2023
Spain on a Fork
Thank you! Much love 🙂19 . Mar . 2023
Leave A Comment