Ensalada Española

When I lived in Spain I saw many variations on this theme. This is one my mother-in-law loves to serve. I heartily suggest you try this version and then experiment on your own to create an ensalada to meet your personal tastes.

Ingredients:

1 large head of Romaine Lettuce

2 hard boiled eggs, peeled, cooled and sliced.

1 small jar red pimientos

Olive Oil

White Wine Vinegar

Pitted green olives, roughly 3-5 per salad

White (Blanched) asparagus, 1-2 pieces per salad

Flavorful Croutons

Grated Manchego or Romano cheese

Preparation:

Carefully wash the Romaine and break into bite-sized pieces. Wash again in a colander and set aside to drain for about 5 minutes. Transfer to a large mixing bowl.

Sprinkle with olive oil and white wine vinegar. Do not add too much of either oil or vinegar, just enough to cling to the leaves. Toss and divide the salad into individual serving bowls. Then add equal portions of olives, pimientos and asparagus.

Add the sliced eggs, croutons, cover lightly with grated cheese to taste, and serve chilled. Leave the oil and vinegar out for those who desire more.

Note: Some people lightly sprinkle coarse sea salt on their ensaladas, so have some on hand. If you want some meat protein, you can add shredded chicken, anchovies, bits of fresh whole tuna, shrimp or bacon. Be creative!