Tuesday’s with Marco: Ensalada Valenciana

Ensalada is a Spanish term for salad, and is considered a staple food for their everyday meal. It’s a typical salad of the Valencia orchard, with tuna in salted lettuce, tomatoes and olives.

Ingredients for 1 person:

  •  2Baby gem lettuce
  •  1Plum Tomato half and quartered
  •  1 Hardboiled egg quartered
  • 4 Asparagus blanched
  • 4/5 Anchovies
  • 1Tin of Tuna in brine
  • Olive oil (for dressing)
  • 2 tbsp Wine vinegar
  • Maldon sea salt
  • Manchego Cheese (shavings) 

Method of Cooking

Place lettuce on a plate/bowl, and then add tomato, hardboiled egg, tuna, anchovies and asparagus. Add shaved cheese on top. Season with salt then drizzle olive oil over salad. Serve with chunky toasted bread. For bread brush with olive oil once toasted and rub tomato (that has been cut into half) on one side of toasted bread.


The techniques shown in this recipe are a part of the Professional Program.

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Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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