The Most LEGENDARY Salad from Spain | Ensalada de San Isidro Recipe
This classic salad from Madrid, known as Ensalada de San Isidro, is possibly the best-ever salad that hails from Spain. It´s got a ton of great textures & flavors, it´s super easy to make and all done in just 15 minutes.
Now let me tell you, this is not your typical everyday salad. This is a salad with some serious history to it. As it´s named after the patron saint of Madrid, San Isidro. Which is celebrated every 15th of May.
This salad is usually served at the center of the dinner table, next to some grilled fish and roasted potatoes. But you can also serve it as main course, next to a crunchy baguette and a cold Mahou beer from Madrid.
TIPS & TRICKS to Make this Recipe: To make this salad I used romaine lettuce. Just because I love that extra crunch it gives to the salad. But you can use any lettuce you like. For the tuna I used tuna in olive oil, but you can also use tuna in water. Either way, make sure to drain the liquid so it doesn´t make the salad soggy.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Ensalada de San Isidro Recipe
Ensalada de San Isidro Recipe
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 clove garlic
- 1 tbsp fresh parsley 4 grams
- 1 head romaine lettuce
- 1/2 red onion
- 8 cherry tomatoes
- 4 oz can tuna in olive oil 112 grams
- 1/4 cup green pimento stuffed olives 45 grams
- 1/4 cup black pitted olives 45 grams
- 2 hardboiled eggs
- pinch sea salt
- dash black pepper
To make the dressing, add in 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic and add in 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt & black pepper, whisk together and set aside
Remove the leaves from a head of romaine lettuce, stack the leaves and tighly roll together, cut right down the middle horizontally and then into 1 inch (2.50 cm) pieces vertically, add the cut lettuce into a strainer and rinse under cold water, spin dry in a salad spinner (you can also use a dishcloth) and transfer the lettuce into a large serving dish
Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce
Drain the can of tuna into a sieve, give the tuna a quick mix and add over salad, along with the green & black olives and hard boiled eggs cut in half vertically, season with sea salt & black pepper and pour the dressing over the salad, serve at once, enjoy!
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I will be trying this tomorrow. It sounds delicious.30 . Jul . 2022
Spain on a Fork
Sounds great! Hope you enjoy 🙂 Much love30 . Jul . 2022
16 . May . 2022
Great combination of flavors, so delicious. We really enjoyed this.
Spain on a Fork
So happy to hear that!!! Much love 🙂16 . May . 2022
cant wait to make this soon for me can i use vegan tuna and skip lettuce and use spinach and kale instead as am not a big fan of lettuce i never had spanish ensalada de san isidro before perfect for my after office meals love your recipes as always brightens up my day everyday after work16 . May . 2022
Spain on a Fork
Sounds great Ramya!!! Much love 🙂16 . May . 2022
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