Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Spanish Ensalada with Pickled Vegetables and Crispy Bread
A vibrant Spanish salad featuring fresh lettuce, roasted vegetables, and tangy pickled elements, topped with melted cheese and served with crispy bread. This colorful dish combines traditional Spanish flavors with a delightful mix of textures and tastes.
50 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour6/10
Umami5/10
Spicy1/10
🥄 Texture
Crisp and varied: tender roasted beet and blanched green beans contrast with crunchy croutons, radish slices, and julienned carrots. Creamy, crumbly cheese and soft lettuce add a cooling, slightly silky counterpoint to the overall crunch.
👃 Aroma
Bright, herbaceous top notes from fresh cilantro and olive oil give an immediate green scent, while roasted beet brings a warm, earthy sweetness. A tangy vinegar lift and the savory, dairy aroma of the cheese round out the nose.
🍷 Pairs Well With
Dry Spanish white (Albariño or Verdejo) or a crisp dry rosé; alternatively a light lager or sparkling water with lemon for a non-alcoholic option.
🥗 Side Dishes
Grilled shrimp or garlic prawns, crusty bread with good olive oil, Spanish tortilla (potato omelette), or a plate of marinated olives and manchego for a tapas-style spread.
Ingredients(15 items)
- 14 cups lettuce (torn into bite-sized pieces)
- 22 large tomatoes (diced)
- 32 medium carrots (julienned or thinly sliced)
- 41 medium beet (roasted and diced)
- 51 cup green beans (trimmed and blanched)
- 64 radishes (thinly sliced)
- 71 cup pickled vegetables (drained)
- 81.5 cups cheese (crumbled or shredded)
- 94 slices bread (cut into cubes for croutons)
- 100.5 cup fresh cilantro (chopped)
- 113 tablespoons olive oil (for roasting vegetables)
- 122 tablespoons olive oil (for bread)
- 131 teaspoon salt
- 140.5 teaspoon black pepper
- 151 tablespoon red wine vinegar
Nutrition Information(per serving)
385
Calories
14g
Protein
38g
Carbs
22g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Peel and dice the beet into 0.5-inch cubes. Toss with 1.5 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 2
While the beet roasts, trim the green beans and blanch them in boiling salted water for 3-4 minutes until tender-crisp. Drain and set aside to cool.
- 3
Cut the bread into 0.5-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on a separate baking sheet and toast in the oven for 8-10 minutes until golden and crispy, stirring halfway through.
- 4
Julienne or thinly slice the carrots and radishes. Dice the tomatoes into bite-sized pieces.
- 5
In a large bowl, combine the torn lettuce as the base. Layer the diced tomatoes, julienned carrots, thinly sliced radishes, blanched green beans, roasted beet cubes, and drained pickled vegetables on top.
- 6
Drizzle the salad with 1.5 tablespoons olive oil and red wine vinegar. Toss gently to combine all ingredients.
- 7
Top the salad with crumbled or shredded cheese and crispy bread croutons.
- 8
Garnish generously with fresh chopped cilantro.
- 9
Serve immediately while the croutons are still warm and crispy.
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