Recette de la salade verte composée espagnole

Ingrédients

• 1 iceberg lettuce
• 1/2 head romaine lettuce
• 1/2 cup (120gr) green olives (pitted)
• 1 onion
• 1 tomato
• 1 garlic clove (minced - optional)
• 4 white asparagus
• 4 eggs
• Vinegar
• Extra virgin olive oil
• Salt

Préparation

1. 1

   Put water in a pot over medium heat....: Put water in a pot over medium heat. When it starts to boil, introduce the eggs and when it starts to boil, introduce the eggs and cook them for 15 minutes. Drain and let them cool.

2. 2

   Wash the lettuce leaves well, and drain the...: Wash the lettuce leaves well, and drain the water. Then cut them with your hands or with a knife, and distribute them at the base of a platter or large salad plate.

3. 3

   Peel the boiled eggs (they should be cold...: Peel the boiled eggs (they should be cold by now) and cut them into quarters. Chop the tomato into small pieces and put it with the rest of the vegetables.

4. 4

   Add the olives (pitted) and the white asparagus....: Add the olives (pitted) and the white asparagus. Slice the onion and add it with the other ingredients.

5. 5

   Dress the salad with oil, vinegar, and salt...: Dress the salad with oil, vinegar, and salt when you are ready to serve the Spanish salad. Optionally, you can add the minced garlic at this point.