Ensalada Catalana (Catalan Salad)

Name: Ensalada Catalana (Catalan Salad)
Ingredients: Romaine Lettuce (Option 1a); Curly Endive (Option 1b); tomatoes; onions (sweet); peppers, whole (green); peppers, whole (red); olives (green); olives (black); radishes (Optional); celery (Optional); eggs (hard-boiled [Optional]); olive oil; vinegar; salt

M. Blakely

To turn this salad into a meal, dot with bits of canned tuna or desalted cod, or serve with platters containing a few slices of ham & sausages.

ᔥ Originally from "The Spanish Cookbook" ( 1967 ed.)

Ingredients

Romaine Lettuce (Option 1a)
Curly Endive (Option 1b)
tomatoes
onions (sweet)
peppers, whole (green)
peppers, whole (red)
olives (green)
olives (black)
radishes (Optional)
celery (Optional)
eggs (hard-boiled [Optional])
olive oil
vinegar
salt

Instructions

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1
Wash & dry the lettuce; separate into leaves & break into manageable pieces. Arrange lettuce as bed for rest of salad on serving plates.
2
Slice tomatoes or cut into quarters. Cut peppers into thin rings. Radishes may be left whole or sliced. Celery should be cubed; eggs should be sliced into rings or quartered.
3
Cut onions into thin rings. If the onion is strong, soak in vinegar & water for an hour before placing on salad.
4
Just before serving, arrange vegetables on lettuce beds along with eggs, if the latter is used.
5
Sprinkle each salad liberally with olive oil; then lightly with vinegar & salt.

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