Ensalada de San Isidro

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

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!