A large platter of greens studded with vegetables is a popular entrante (starter) in Spanish homes or restaurants. Depending on what you add to it (avocados, asparagus, corn kernels, etc.), it can be the meal itself. Feel free to customize it according to what you have on hand.
- 1 large head romaine lettuce, rinsed and spun dry
- 2 medium tomatoes, cored and quartered
- 1 medium seedless cucumber, thinly sliced
- 1 medium red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
- 1/4 to 1/2 medium red onion, peeled and thinly sliced
- 1 medium carrot, peeled, trimmed, and grated
- One 6-ounce can premium water-packed tuna, drained
- One 14-ounce can water-packed artichoke hearts, drained and quartered
- 2 large hard-cooked eggs, peeled and quartered
- 1/2 cup pimento-stuffed green olives
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine or sherry vinegar, or more to taste
- Coarse salt (kosher or sea) and freshly ground black pepper
- Crusty bread or rolls, for serving (optional)
Tear the lettuce into bite-size pieces and arrange as a bed on a large platter with a deep well.
Arrange the tomatoes, cucumber, bell pepper, onion, and carrot decoratively on top.
Break the tuna into chunks with a fork and scatter evenly on top of the salad. Top with the artichoke hearts, eggs, and olives. (The undressed salad can be covered and refrigerated for an hour or two.)
Combine the olive oil, vinegar, and salt and pepper to taste in a small bowl and whisk until emulsified. Taste, adding more oil, vinegar, or salt and pepper, if desired. Drizzle over the salad. Serve immediately with crusty bread, if desired.
Serves 4 to 6 — Recipe adapted from thespruce.com