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Tom Hallett

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Tom’s Valencian-style salad (Ensalada Valenciana) [recipe]

August 22, 2015 by Tom Hallett Leave a Comment

As you might expect, we ate a lot of delicious paella and tapas on our recent trip to Valencia.

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.

File 22-08-2015 15 09 08The key ingredients are lettuce (romaine/cos or iceberg are best), tomatoes, a log of goat’s cheese, extra-virgin olive oil and something sweet such as chunks of fresh orange or sultanas/raisins.

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.

Ingredients

You’ll need:

  • 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.

Method

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.

52CpsO

Related posts:

  1. Belgian-style beers at the Unity Brewing Co preview night
  2. Spanish craft beer at Birra and Blues, Valencia
  3. The Great Dorset Chilli Festival 2016 – review
  4. Beer, boats and bayonets on a weekend touring Leeds’ craft beer pubs and bars
  5. Birthday dinner at Gotham West Market food court, Hell’s Kitchen, NYC – review

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