Another memorable local dish was Valencian Salad (Ensalada Valenciana) – pictured below. As soon as I tried it, I vowed to recreate a version of it at home.
Here’s my recipe, which uses ingredients that we usually have lying around in the cupboard. It may not be completely traditional, but it’s simple, light and delicious – perfect for a summer lunch or as a delicious starter to some home-made paella.
- A couple of handfuls of romaine/cos or iceberg lettuce.
- Two large tomatoes.
- Half a log of goat’s cheese, rind on.
- A handful of sultanas or raisins.
- Green olives (optional).
- A handful of seeds such as sunflower seeds or pumpkin seeds.
- Extra-virgin olive oil, to drizzle.
- Fresh black pepper.
This is easy – cut up the cheese and tomatoes into bite-sized chunks and then combine with all the other ingredients, expect the olive oil, in a bowl. Then drizzle over the oil and finish off with some fresh black pepper.
Leave for a few minutes to let the flavours combine, then devour. Preferably with a chilled glass of white wine.