Salad ideas with anchovies and tuna

One of my favourite things about going on self-catering holidays is using up all the food you’ve bought. I do focus generally on throwing away as little food as possible, wherever I am, I hate all that waste.

I came up with the idea for the first salad combo while I was at the gym. Trying to make that time on the treadmill less tedious, my mind wanders and this day I was so pleased with the dish I came up with.

The little gem lettuces are so delicious in Spain and in tapas bars everywhere you’ll find them simply quartered when they’re served in your salad. Perfectly crispy and sweet. I also had peas in the freezer and have had salads in France with lettuce and peas, so thought they’d made a great addition. And they did. I think the final dish looks fresh, bright and tasty.

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A salad that looks like summer on a plate

Serves 2

2 little gem lettuces, cut into quarters

5 fresh asparagus spears, steamed and plunged into cold water.

1 egg, hard boiled and quartered

Two large handfuls of peas, cooked and cooled

3 spring onions, topped and tailed and sliced in half lengthways

12 anchovies in vinegar

Arrange all the ingredients on a small platter and drizzle with vinaigrette dressing.

I do usually make my own salad dressing but discovered this ready-made vinaigrette in a supermarket in Spain recently and it is truly fabulous. My next mission is to recreate it at home.

If you're in Spain and need salad dressing, you simply have to buy this one

If you’re in Spain and need salad dressing, you simply have to buy this one

My second (similar but different) salad made a few days later.

Another salad made with what was in my fridge

Another salad made with ingredients in the kitchen

Serves 2

1 little gem lettuce, quartered

1 egg, hard boiled and quartered

1 large tomato, cut into eight pieces

Half a small cucumber, peeled and sliced

6 asparagus spears, steamed and plunged into water to cool

4 anchovies in vinegar

1 tin of tuna, drained and mixed with 2 tbsps of mayonnaise

Arrange all the ingredients on a platter and drizzle with dressing.

These little anchovies (boquerones) are preserved in vinegar and are juicy and zesty. A great ingredient to keep in your fridge as they make a lovely addition to any salad. They’re also lovely to serve as a pre-dinner snack with a cold glass of Cava.

How I love these little anchovies

How I love these little anchovies

Anyone got some salad ideas they want to share? Or dishes made with leftovers?

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