The Most LEGENDARY Salad from Spain | Ensalada de San Isidro Recipe (2024)

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• 2tbspextra virgin olive oil30 ml
• 1/2tbspsherry vinegar8 ml
• 1clovegarlic
• 1tbspfresh parsley4 grams
• 1headromaine lettuce
• 1/2red onion
• 8cherry tomatoes
• 4ozcan tuna in olive oil112 grams
• 1/4cupgreen pimento stuffed olives45 grams
• 1/4cupblack pitted olives45 grams
• 2hardboiled eggs
• pinchsea salt
• dashblack pepper

1. 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

2. 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

3. Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce

4. 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!

Nutrition Facts

Ensalada de San Isidro Recipe

Amount Per Serving

Calories 201Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 105mg35%

Sodium 419mg18%

Potassium 596mg17%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 4g4%

Protein 12g24%

Vitamin A 14084IU282%

Vitamin C 17mg21%

Calcium 87mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.