Oct 28 2010

Spanish Salad

Published by at 11:07 pm under Latin,Salads

Ode to Barcelona!

As one of my favorite cities in the world, Barcelona thrives with its flavorful and fanciful cuisine. It is no wonder that I find myself in the colder months of the year missing the Park Guell and Sagrada Familia of Guadi, the artists and street performers of Las Ramblas, the rhythms and dances of the flamenco guitar, and the tapas and sangria of sidewalk cafes. I miss the the old-world yet new wave mystique of this Mediterranean city. So what is a girl in love to do? Find a replacement, one that can recreate these very feelings. Of course, for me that is always food. When I have the patience to wait an hour for a table at Cafe Iberico, a Spanish tapas restaurant in Chicago, I do  so, but if I don’t, my house becomes casa de tapas. One of my favorite salads at Cafe Iberico is the Ensalada Mixta, with asparagus, beets, hardboiled eggs, avocados, and more. It’s red, white, and green; soft, chewy, and crunchy; and sweet, sour, and creamy.  It is heaven.

Ensalada Mixta (Ahoo’s Version)

Romaine

8 asparagus tips

1 can hearts of palm

1 endive (open into spears)

1 can of red beets

3 hard boiled eggs

1/2 red onion

1 avocado

Roughly chop the romaine lettuce after thoroughly washing and drying it. Layer with the thinly sliced red onions, hearts of palm, red beets, endive spears, thinly sliced avocados, asparagus tips, and lastly the thinly sliced hard boiled eggs. Serve with dressing.

Dressing:

1/4 cup greek yogurt

1/4 cup white wine

1/4 cup olive oil

1/4 cup lemon juice

1 tablespoon honey

salt

pepper

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