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Try SavoraEnsalada Valenciana: A Traditional Spanish Salad
This vibrant and refreshing salad is a staple in Valencia, Spain, and the perfect accompaniment to Paella Valenciana. It's all about showcasing the fresh, high-quality ingredients. The simple dressing allows the natural flavors to shine through.
Ingredients
- Ripe tomatoes2 medium
- White onion (Cebolla tierna)1/2 medium
- spears White asparagus6
- Olives (such as Manzanilla or Gordal)1/2 cup
- Arbequina olive oil3 tablespoons
- Sherry vinegar1 tablespoon
- Salt1/4 teaspoon
- Black pepper1/8 teaspoon
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Learn MoreMethod
Prepare the vegetables: Wash and slice the tomatoes into wedges or bite-sized pieces. Thinly slice the white onion.
Prepare the asparagus: If using fresh white asparagus, peel the tough outer layer with a vegetable peeler. Lightly steam or blanch the asparagus until tender-crisp, then slice into 1-inch pieces. If using jarred or canned asparagus, drain well.
Combine the salad: In a large bowl, gently combine the tomatoes, white onion, asparagus, and olives.
Make the dressing: In a small bowl, whisk together the Arbequina olive oil, Sherry vinegar, salt, and pepper until emulsified.
Dress the salad: Pour the dressing over the salad and gently toss to coat. Be careful not to overdress the salad; you want the ingredients to remain distinct.
Serve immediately: Ensalada Valenciana is best served fresh. Enjoy as a side dish or a light lunch.
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