like Pele or Gaudi, this one-name wonder is known as just “Catalana” in Spain. This salad is a combination of tuna fish, hard boiled eggs, and vegetables. The dish is best consumed mid-summer when fresh ingredients are available.
Ensalata Catalana (Salad With Fish)
- Food Processor, blender, or whisk (for dressing)
- Large saucepan or pot
- 4 large Potatoes, preferably red waxy
- 2 large Eggs
- 3 oz Jar small green olives, preferably unstuffed
- 1 medium Red onion, sliced thin
- 1 large Green or red bell pepper, sliced in rings
- 7 oz Can white meat tuna, drained
- 2 medium Ripe tomatoes, cut into eighths
- Salt and freshly ground black pepper
- 1½ cup El Alino salad dressing (recipe below)
- Prep – Fill a small bowl in the sink with water and ice. Add potatoes and eggs to a pot of boiling water. Once it boils, remove eggs to the ice bath in sink after 7 minutes. Boil potatoes another 3-4 minutes then drain. While the potatoes cool slightly, peel the hard boiled eggs and put aside. Peel the potatoes and slice into ⅛-inch thin slices.
- Assemble Salad – Coat the bottom of a large, flat bottomed bowl with 2 tbsp of the salad dressing. Add a layer of potato, some olives, some onion sliced and peppers, and then some of the tuna shredded. Sprinkle with salt and pepper, and then coat with some dressing. Continue layering until no everything is used. Cut eggs into quarters and arrange over top with tomatoes and 3 tbsp dressing. Refrigerate for a few hours but not overnight.
- To serve, cut down through layers with a serving spoon and serve with a good crusty bread.
El Alino Salad Dressing
- In a blender or food processor (or by hand with whisk), blend the following until smooth and creamy: 1 cup olive oil, 1/3 cup red wine vinegar, 1 tsp Dijon mustard, 1 clove minced garlic, 1/4 tsp sugar, 1/4 tsp basil, 1/4 tsp thyme, 1/8 tsp marjoram, 1 tbsp grated Parmesan cheese, 1/4 tsp horseradish, 1 tbsp minced parsley, salt and pepper.
- Don’t refrigerate overnight as the potatoes will get mushy and change color.