Spanish Salad


I'm finally, finally feeling the urge to start blogging about food again. It's been a rough year for this food blog – first I got pregnant and completely grossed out by most food, then I had a baby and had no time to blog, and now – it's like Maslow's hierarchy of self-actualization – I'm finally at the place where I feel like I would find joy in blogging about food again (I looked over my blog tonight and saw that I expressed almost these exact same sentiments back in May. But now that we've had the baby and feel more normal after his arrival, I really do feel like I'm ready to keep blogging!).

So we'll start out slow. Here's a salad that they serve all the time in Spain. We've grown to love it, and it's really easy to make.

The most common ingredients are:

– Lettuce
– Tomato
– Corn
– Onion
– Tuna

People sometimes add:
– Hard-boiled eggs
– Red pepper
– Ham
– Croutons (I've never seen any Spaniard put croutons on his salad, actually, but we use them)

To top things off, we make a simple vinaigrette:
– 3 parts olive oil (for example, 3 tablespoons)
– 1 part vinegar (if following the example above, it would be 1 tablespoon)
– A squeeze of lemon juice
– Salt and pepper
Whisk well so that the oil and vinegar combine into an almost-creamy dressing.

For us, this salad is a perfect dinner a few hours after a large Spanish-style comida (lunch). It's got everything – protein, lots of veggies, and good flavor. The best part about the particular salad above was that Nate made it. He's quite the decorative chef when he wants to be.

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