I have a really bad case of the I don’t want to cook.
Which is not so great when you have a food blog.
Honestly this is what my lunch looks like three or four afternoons a week.
A salad is a fairly common first course in Spain. For everyday meals it is just tomatoes and lettuce. For special occasions, or if there is company, an ensalada mixta is called for. Simply put it is a mixed green salad dressed in olive oil salt and vinegar. The more special the occasion the better the goodies on top.
My day to day go to is tomatoes, tuna, and olives. Sometimes onions. Today I also included a couple hard boiled eggs. Typical toppings also include roasted peppers and canned white asparagus. Never carrots or broccoli or cucumbers or other things Americans usually throw on salads though.
Healthy and quick. Easy lunch that can be scarfed one handed while perusing facebook or pinterest. The best part? This is actually comfort food for me. I can’t count the number of times I have made this simply because I am homesick for Spain.
Besides how often do I really take time to eat pretty food? At least with this salad I do! I always take the time and care to arrange all the topping in a pretty way. It makes the everyday a bit more special.
On another note this is the only way we eat salad in this house. Occasionally we will have a taco salad and use just lime juice as a dressing but otherwise it is olive oil, white vinegar, and salt. Always.
(I feel silly giving you a recipe for this but here it is).
One year ago today: Buttermilk rosemary pound cake
Ensalada Mixta (serves one, scale as you see fit for more)
5-6 large leaves of lettuce torn
1 tomato sliced
1/2 can of tuna
1-2 hard boiled eggs
a handful of green olives
1-2 tbs olive oil
a big pinch of kosher salt
splash of white wine vinegar
Tear lettuce and place on a plate or large bowl. Top with sliced tomatoes, flaked tuna, sliced eggs, and olives. Sprinkle with salt, then drizzle on the olive oil, then splash with the vinegar. Enjoy.