A Typical Spanish Salad

Directions:

White Asparagus: Wash the asparagus under cold running water. The cut about an inch from the base of the asparagus. Next because asparagus ends tend to be woody and tough use your peeler and peel starting about ¾ of the way down.  Peel a couple of layers to reveal the delicate vegetable. In a saucepot of simmering water lightly cook the asparagus for 4-5 minutes. Cool in an ice bath (water and ice) until the asparagus is cool and then remove and place on the cookie sheet.

Egg: In a saucepot fill it with cold water and the egg. Bring it to a boil and then turn it off and leave the egg in the water for ten minutes to get a perfect soft-boiled egg. After ten minutes remove the egg from the water and let it cool in cold water. Then tap the egg against a firm surface all the way around (careful not to damage the meat of the egg). Then use running cold water to help you peel back the shell of the egg. Keep the egg in a container with cold water until you are ready to use it.

White beans: Rinse the white beans in the can multiple times to remove all of the excess liquid from the can. Clean the saucepot that used to cook the egg and then add ½ c of water and cook the beans on a medium heat for 10-15 minutes. Once they are soft set them aside.

Iceberg Lettuce: On the cutting board place the iceberg lettuce and use your chef knife to make ¼ in cut to remove the browned bottom. Next peel 1-2 layers of the outer layers of lettuce and discard them. Cut the iceberg in half (wrap one up and put it back into the refrigerator) using the bottom as your guide. Then chop the lettuce into equal sized pieces.

Carrots: Cut the top and the bottom off of the carrot and then peel the carrot. Next place plastic wrap underneath the grater (this will help you collect the carrot shreds which will lessen the mess in your kitchen) and grate the carrot into large shreds.

Green onion: Remove the green onions from the refrigerator and clean them well. Then cut the growing end and up to the beginning of the dark green end.  Next make thin horizontal (on a bias) cuts.

Tomatoes: Tomatoes should be cut last because they will leak all over your board and it is less of a clean up if you wait until the end. Cut the growing end off and then quarter the tomato.  Set aside on a cookie sheet.

Parsley: Wash the parsley in a bowl with cold water. For proper washing repeat the soaking process three times. Dry between paper towels or a salad spinner. Remove the stems and pick the leaves. Place the leaves onto your cutting board and chop the parsley to a fine dust, set aside.

Red Onion: Cut the top and the bottom off and then peel the outer layer of the onion. Next cut the onion into really thin half moon slices.

Tuna: Open the tuna can and remove the juice and set aside.

White Asparagus: In a saucepot of simmering water lightly cook the asparagus for 4-5 minutes. Cool in an ice bath (water and ice) until the asparagus is cool and then remove and place on the cookie sheet.

Presentation:

This salad can be arranged on a large platter or on individual plates. I prefer a platter so everyone can take what they want from the salad. The take the iceberg lettuce and put it all over the bottom of the platter. Next arrange the tuna, white beans and prosciutto over the top. Then the eggs and tomatoes should be nestled around the corners of the platter. Then top with shredded carrots, green and red onion and the white asparagus. Lastly garnish with the chopped parsley. Serve the salad with plates and allow your guests to squeeze fresh lemon, red wine vinegar and olive oil on their salad.

Tip- This salads components can be made at least a day in advance to lessen the work or make this recipe more efficiently.  You can also dress the salad with dressing if you desire.  If you were to put on dressing I would toss the iceberg lettuce with the dressing and then continue with the toppings as instructed.