ESALADA VALENCIANA

Fresh colourful salad Valencian style

Valencian salad

Ensalada Valenciana is a mixed salad that is particularly popular in the Costa Blanca coastal region.

It is often served as a starter and is also suitable for vegetarians and vegans (if you leave out the tuna and egg).

Ensalada Valenciana is not usually served with dressing. Olive oil, vinegar, salt and pepper are provided, and you can season the salad to your own taste.

Ingredients

1/2 iceberg lettuce
1 onion
2 tomatoes
1 carrot
100 g cooked sweetcorn
100 g green olives
1/4 red cabbage
5 cooked asparagus spears from a jar
2 tins of tuna (omit for vegans, of course)
2 hard-boiled eggs (omit for vegans, of course)
Vinegar
Olive oil
Salt
Pepper

Info

People: 4
Preparation: approx. 20 minutes
Difficulty level: very easy

The preparation

Step 1:

Wash the lettuce, drain and cut into bite-sized pieces.

Step 2:

Wash and clean the carrots and red cabbage, then grate. Peel the onion and cut into fine rings. Halve or quarter the tomatoes and slice the hard-boiled egg.

Step 3:

Place the lettuce on a platter, garnish with the remaining ingredients and serve.

Step 4:

Add olive oil, vinegar, salt and pepper and season to taste.