Ensalada mediterranea. A very simple and very popular salad in Spain - in the hot season, it can probably replace a full lunch. In every country, even in every region of a more or less large country, there is a salad that the locals eat most often. In Spain, at least on the Costa Blanca, it is ensalada mediterranea (Mediterranean salad) or ensalada mixta (mixed salad). By and large, there is only one difference - in the Mediterranean oil is always olive, in the mixed one there can be any vegetable. Don't wait for an exact recipe - it doesn't exist. I will tell you how it is most often prepared in our region.
Starting the assembly. Attention - the number of ingredients is approximate!We spread the salad leaves on a plate
Cut the tomatoes into slices, and the onion into strips.
Spread on salad leaves
Next comes the carrots cut into strips
Next, an egg cut into four parts
Then canned tuna and sweet corn. Attention - you need very little tuna-no more than a tablespoon per serving.
And we complete the assembly by spreading the olives on top
Now it's up to the vinaigrette sauce. It is quite simple.
We pour olive oil into a cup - necessarily unrefined, delicious!In general, using refined oil for salad is to increase the caloric content of the salad and at the same time not get a whole bunch of trace elements that are in unrefined! So choose a delicious, fragrant cold-pressed!
In the same cup, pour a delicious fragrant white wine vinegar or the same fragrant apple vinegar. Just do not plop the usual table - there is nothing in it except acid. There is no good vinegar at hand - use lemon juice!
Add mustard to the cup. Yes, there is no mustard in the classic vinaigrette sauce, but there are shallots and herbs-parsley, tarragon, etc. But now vinaigrette sauce is prepared most often with mustard.
5-10 seconds of whisk work and the emulsion is ready. It remains to fill the salad.
And then be sure to add salt and sprinkle with fresh coarse pepper.