Mixed salad with tomatoes, potatoes, tuna, and eggs (ensalada mixta) from The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Sally on April 22, 2012

    This salad brought back wonderful memories of Spain. I used the recipe as a starting point and used onions (soaked in water to tame the raw bite) instead of scallions, added cucumbers and white asparagus and choose not to include anchovies, or potatoes for this meal. I made this with the sherry vinaigrette, but could very well have made it with red wine vinegar and olive oil. Good quality tuna (I used bonito del norte) really makes this.

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