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:
People sometimes add:
– Hard-boiled eggs
– Red pepper
– 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.Cooking, Salads, Spanish Dishes. Bookmark the permalink.