Watch the Video Below on How to Make this Ensalada de San Isidro Recipe Ensalada de San Isidro Recipe Ingredients 2 tbsp extra virgin olive oil 30 ml 1/2 tbsp sherry vinegar 8 ml 1 clove garlic 1 tbsp fresh parsley 4 grams 1 head romaine lettuce 1/2 red onion 8 cherry tomatoes 4 oz can tuna in olive oil 112 grams 1/4 cup green pimento stuffed olives 45 grams 1/4 cup black pitted olives 45 grams 2 hardboiled eggs pinch sea salt dash black pepper Instructions To make the dressing, add in 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate in 1 clove garlic and add in 1 tbsp finely chopped fresh parsley, season with a kiss of sea salt & black pepper, whisk together and set aside Remove the leaves from a head of romaine lettuce, stack the leaves and tighly roll together, cut right down the middle horizontally and then into 1 inch (2.50 cm) pieces vertically, add the cut lettuce into a strainer and rinse under cold water, spin dry in a salad spinner (you can also use a dishcloth) and transfer the lettuce into a large serving dish Thinly slice 1/2 red onion and spread over the lettuce and cut 8 cherry tomatoes in half and spread over the lettuce Drain the can of tuna into a sieve, give the tuna a quick mix and add over salad, along with the green & black olives and hard boiled eggs cut in half vertically, season with sea salt & black pepper and pour the dressing over the salad, serve at once, enjoy
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