How to make a Catalan Amanida.
Amanida is Catalan for ‘arranged salad’. And includes fish, meat and vegetables in equal proportions. This recipe is perfect for tapas night or side dish.
The dish is very easy to make, because all the ingredients are ready-to-eat.
Ingredients: Serves 6.
50g/ 2oz of Cured Chorizo, skinned and thinly sliced.
4 Thin Slices of Serrano Ham.
Can of Sardines in oil, drained.
A can of Albacore Tuna in oil, drained.
1/2 a Bag of Mixed Salad Leaves.
2-3 Canned Palm Hearts, sliced lengthways.
8 Canned White Asparagus Spears, drained.
1 Can of Mixed Olives, drained.
12 Cherry Tomatoes.
1 Tablespoon of Chopped Fresh Parsley.
For the Vinaigrette:
1 Glove of Garlic, crushed.
2 Tablespoons of Sherry Vinegar.
2 Tablespoons of Red Wine Vinegar.
4 Tablespoons of Olive oil.
4 Tablespoons of Extra Virgin Olive Oil.
Salt and Pepper.
First make the vinaigrette.
In a small bowl add on all vinaigrette ingredients.
Whisk until throughly blended, then set aside.
Prepare a large serving dish.
Arrange the salad leaves around the serving dish.
Drizzle some of the dressing over the lettuce leaves.
Position the chorizo slices on one side of the plate.
Then roll the ham, and place alongside the chorizo.
Drain the tuna and sardines and arrange them the other side of the serving plate.
Arrange the asparagus spears and palm hearts in the centre.
Distribute the tomatoes in between the meat and fish.
Now arrange the olives in the gaps.
Drizzle over the remaining vinaigrette.
Sprinkle the chopped parsley over the vegetables.
Season with salt and pepper.