In Spain, they like their salads the way they like almost everything else: robust, colorful and packed with flavor. This one is an anthology of punchy aromas, from salty anchovies and olives to serrano and sausage, for a complete meal served in a salad bowl.
For the vinaigrette:
- 3 Tbs. red wine vinegar
- Fine sea salt and freshly ground black pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 ripe tomatoes
- 2 hard-cooked eggs, peeled
- 8 cups torn mixed salad greens, such as red-leaf romaine, escarole and chicory
- 1 red onion, cut into thin rings
- 1 green bell pepper, seeded and cut into narrow strips
- 6 olive oil–packed anchovy fillets
- 12 oil-cured black olives
- 4 thin slices serrano ham
- 16 to 20 thin slices cured sausage such as salchichón, salami, chorizo or sobrassada
1. To make the vinaigrette, in a bowl, whisk together the vinegar and 1/2 tsp. salt. While whisking constantly, slowly add the olive oil. Taste and adjust the seasoning with salt and pepper.
2. Quarter the tomatoes and eggs lengthwise and put them in a large bowl with the salad greens. Add the onion and bell pepper, drizzle with the vinaigrette and toss together to mix evenly.
3. Pile the mixture on a large serving platter and decorate with the anchovies and olives. Tear the ham slices and arrange the ham and the sausage on and around the platter. Serve immediately. Serves 4.
Find more than 100 recipes for the simple, unassuming and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.