SAN ISIDRO SALAD


Recipe Picture
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1 romaine lettuce

 

250g tuna in escabeche
or tuna belly

 

4 hard-boiled eggs

 

100g pitted olives

1 large spring onion or
medium-sized white onion

 

100ml oil

 

50 ml Sherry vinegar

 

Salt

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 Making 


Step 1

1

Break the lettuce up into large pieces by hand and soak in cold water for a few minutes to wash it, drain and dry thoroughly.

Step 2

2

Cut the onion into wedges. Quarter the olives.

Step 3

3

In a bowl, mix the vinegar, oil and a little salt, whisk lightly into an emulsion.

Step 4

4

Cook the eggs for 10 minutes in boiling water, peel and quarter.

Step 5

5

Place the lettuce in the base of a salad bowl, then add the onion, olive, eggs and finish with the vinaigrette. Sprinkle a little salt over the salad.


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