Description of this recipe: Ensalada de San Isidro is a vibrant and flavorful Spanish salad, traditionally enjoyed during the Feast of San Isidro, the patron saint of Madrid. This salad is a delightful combination of fresh vegetables, savory tuna, briny olives, and creamy hard-boiled eggs, all brought together by a zesty sherry vinaigrette. It’s a celebration of simple ingredients and bold flavors, perfect as a light lunch, a refreshing side dish, or a colorful addition to any picnic or potluck.
Why you will love this recipe: You’ll fall in love with Ensalada de San Isidro because it’s incredibly easy to make, packed with flavor, and visually appealing. The contrasting textures and tastes – the crisp lettuce, the juicy tomatoes, the salty olives, the rich tuna, and the tangy dressing – create a symphony in your mouth. It’s a versatile recipe that can be easily adapted to your liking, and it’s a great way to incorporate healthy ingredients into your diet. Plus, it’s a fantastic conversation starter, allowing you to share a piece of Spanish culinary tradition with your friends and family.
Introduction
Ensalada de San Isidro is more than just a salad; it’s a taste of Spanish culture and a tribute to simple, fresh ingredients. Originating from Madrid, this salad is traditionally prepared and enjoyed during the Feast of San Isidro, a celebration honoring the city’s patron saint. The festival is a time of joy, community, and, of course, delicious food. This salad, with its vibrant colors and fresh flavors, perfectly captures the spirit of the occasion.
While the exact origins of Ensalada de San Isidro are somewhat shrouded in history, its popularity has endured through generations. The ingredients are humble and readily available, reflecting the agricultural landscape of the Madrid region. Romaine lettuce provides a crisp base, while red onions and cherry tomatoes add a touch of sweetness and acidity. Tuna, a staple in Spanish cuisine, brings a savory element to the salad, complemented by the briny flavors of green and black olives. Hard-boiled eggs contribute a creamy richness, tying all the flavors together.
The dressing, a simple yet flavorful combination of olive oil, sherry vinegar, garlic, and parsley, is the final touch that elevates this salad to perfection. Sherry vinegar, a key ingredient in Spanish cuisine, adds a distinctive tanginess that balances the richness of the other components. The garlic and parsley provide aromatic depth, creating a truly unforgettable flavor experience.
Ensalada de San Isidro is a versatile dish that can be enjoyed in countless ways. It’s perfect as a light lunch on a warm day, a refreshing side dish to accompany grilled meats or fish, or a colorful addition to any picnic or potluck. It’s also a great way to introduce children to different flavors and textures, encouraging them to explore the world of Spanish cuisine.
Ingredients:
- 1 head romaine lettuce
- 1/2 red onion, thinly sliced
- 8 cherry tomatoes, halved
- 4 oz (112 g) canned tuna in olive oil, drained
- 1/4 cup green pimento-stuffed olives (45 g)
- 1/4 cup black pitted olives (45 g)
- 2 hardboiled eggs, halved
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 tbsp sherry vinegar (8 ml)
- 1 clove garlic, finely grated
- 1 tbsp fresh parsley, finely chopped
- Pinch of sea salt
- Dash of black pepper
Preparation:
Step 1: Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, finely grated garlic, chopped fresh parsley, a pinch of sea salt, and a dash of black pepper. Ensure all ingredients are well combined. Taste and adjust seasonings as needed. If you prefer a sweeter dressing, you can add a tiny pinch of sugar or a drop of honey. Set the dressing aside to allow the flavors to meld while you prepare the rest of the salad.
Step 2: Prepare the Lettuce: Begin by carefully removing the romaine lettuce leaves from the head. Wash each leaf thoroughly under cold running water to remove any dirt or grit. Pay special attention to the base of the leaves, where dirt tends to accumulate. After washing, gently shake off any excess water. To dry the lettuce completely, use a salad spinner or pat the leaves dry with a clean kitchen towel. Once dry, slice the lettuce leaves crosswise into bite-sized pieces and place them in a large serving bowl.
Step 3: Prepare the Remaining Vegetables: Thinly slice the red onion. For a milder flavor, you can soak the sliced red onion in cold water for about 10 minutes, then drain and pat dry. This helps to reduce the sharpness of the onion. Halve the cherry tomatoes and set them aside. If you’re using larger tomatoes, you can quarter them instead. Ensure all vegetables are fresh and of high quality for the best flavor.
Step 4: Assemble the Salad: Layer the sliced red onion and halved cherry tomatoes on top of the prepared lettuce in the serving bowl. Next, drain the canned tuna in olive oil thoroughly. Crumble the drained tuna evenly over the salad, distributing it so that each serving gets a fair share. Follow this by adding the green pimento-stuffed olives and black pitted olives. If desired, you can slice the olives in half or leave them whole, depending on your preference.
Step 5: Garnish and Dress the Salad: Gently place the halved hardboiled eggs over the top of the salad. Season the salad lightly with a pinch of sea salt and a dash of black pepper. Finally, drizzle the prepared dressing evenly over the salad, ensuring that all the ingredients are lightly coated. Serve the Ensalada de San Isidro immediately to enjoy the fresh flavors and crisp textures.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Fresh, Savory, Tangy
- Overall Rating: 5/5
Serving Suggestions:
Ensalada de San Isidro can be enjoyed on its own as a light and refreshing lunch or as a vibrant side dish. Here are a few serving suggestions to elevate your culinary experience:
- As a Starter: Serve a smaller portion of the salad as a starter before a main course of grilled fish, roasted chicken, or paella.
- With Crusty Bread: Accompany the salad with a side of crusty bread for soaking up the delicious sherry vinaigrette.
- As a Tapas: Offer small portions of the salad as part of a tapas spread, alongside other Spanish delicacies such as patatas bravas, gambas al ajillo, and jamón ibérico.
- Picnic Perfect: Pack the salad in a container for a picnic or potluck, ensuring the dressing is stored separately to prevent the lettuce from wilting.
- Wine Pairing: Pair the salad with a crisp white wine, such as Albariño or Verdejo, to complement the fresh flavors.
Tips:
- Use High-Quality Ingredients: The quality of the ingredients greatly impacts the flavor of the salad. Choose fresh, ripe vegetables and good-quality canned tuna in olive oil.
- Don’t Overdress: Be careful not to overdress the salad, as this can make it soggy. Start with a small amount of dressing and add more to taste.
- Chill Ingredients: For an extra refreshing salad, chill the lettuce, tomatoes, and eggs before assembling.
- Make Ahead: The dressing can be made ahead of time and stored in the refrigerator for up to a week.
- Customize to Your Liking: Feel free to customize the salad to your liking by adding other vegetables, such as cucumber, bell peppers, or avocado. You can also substitute the tuna with grilled chicken or shrimp.
Prep Time:
15 minutes
Cook Time:
10 minutes (for hard-boiling the eggs)
Total Time:
25 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 350
- Protein: 20g
- Sodium: 400mg
Conclusion
Ensalada de San Isidro is a testament to the beauty of simple, fresh ingredients and the rich culinary heritage of Spain. This vibrant and flavorful salad is a perfect embodiment of the spirit of the Feast of San Isidro, celebrating community, joy, and delicious food. Whether you’re looking for a light lunch, a refreshing side dish, or a colorful addition to your next gathering, Ensalada de San Isidro is sure to delight your taste buds and transport you to the heart of Madrid. So gather your ingredients, follow the simple steps, and prepare to savor a taste of Spanish tradition. ¡Buen provecho!
Questions and Answers About This Recipe:
Q1: Can I make this salad ahead of time?
A: While the dressing can be made ahead of time and stored in the refrigerator, it’s best to assemble the salad just before serving to prevent the lettuce from wilting. If you need to prepare it in advance, you can wash and dry the lettuce, slice the vegetables, and hard-boil the eggs ahead of time, storing them separately. Then, assemble the salad and add the dressing just before serving.
Q2: Can I use a different type of vinegar in the dressing?
A: Sherry vinegar is traditionally used in Ensalada de San Isidro for its unique flavor, but you can substitute it with other types of vinegar if needed. Red wine vinegar or white wine vinegar are good alternatives, although they will alter the flavor profile slightly. You can also use lemon juice for a brighter, more citrusy dressing.
Q3: Can I add other ingredients to the salad?
A: Absolutely! Ensalada de San Isidro is a versatile recipe that can be easily adapted to your liking. You can add other vegetables, such as cucumber, bell peppers, or avocado. You can also substitute the tuna with grilled chicken or shrimp. If you’re vegetarian, you can omit the tuna altogether or add chickpeas or white beans for protein.
Q4: How long will the salad last in the refrigerator?
A: Once assembled, the salad is best consumed immediately. However, if you have leftovers, you can store them in the refrigerator for up to 24 hours. Keep in mind that the lettuce may become slightly wilted, and the flavors may meld together.
Q5: Can I make this salad vegan?
A: Yes, you can easily make this salad vegan by omitting the tuna and hard-boiled eggs. You can substitute the tuna with marinated tofu or tempeh for protein. To replace the creamy richness of the eggs, you can add avocado or a vegan cheese alternative. Ensure the dressing is made without any animal products, such as honey.
