Spanish Ensalada Mixta with Jammy Egg
A vibrant Spanish salad layered with crisp lettuce, ripe tomato, hard-boiled egg, briny olives, and sharp Manchego. Finished with a bright sherry vinaigrette that ties everything together.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 whole large eggs
- 4 cups romaine lettuce, chopped
- 1 large ripe tomato, diced
- 2 oz Manchego cheese, shaved
- ½ cup Spanish olives (Manzanilla or Arbequina)
- 2 tbsp sherry vinegar
- 4 tbsp extra-virgin olive oil
- ¼ cup red onion, thinly sliced
Instructions
- 1
Boil eggs in salted water for 10 minutes until whites are set and yolks are jammy.
- 2
While eggs cook, whisk sherry vinegar, olive oil, salt, and pepper in a small bowl.
- 3
Toss chopped romaine with half the vinaigrette in a large serving bowl.
- 4
Layer diced tomato, sliced red onion, and olives over the lettuce.
- 5
Peel and halve the eggs, then arrange on top with Manchego shavings.
- 6
Drizzle remaining vinaigrette over everything. Serve immediately.
Tools you’ll need
- small saucepan
- small mixing bowl
- whisk
- large serving bowl
- knife and cutting board
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