Authentic Ensalada Valenciana Salad From Valencia Spain Food
VALENCIAN SALAD (ENSALADA VALENCIANA)
Steps:
- Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
- Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
- Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
- Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.
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- Paella. One of the most well-known Spanish dishes abroad, paella hails from Valencia. Some paella purists even argue it should only be eaten in Valencia, not in the rest of Spain!
- Fideuà. Paella’s seafood-and-noodles cousin has its origins as a humble fisherman’s dish. Tender, perfectly cooked noodles taste spectacular with seafood additions like monkfish, squid, shrimp and more.
- All i pebre. This delicacy is a favorite among valencianos, and after trying it we’re sure you’ll see why. All i pebre is a stew containing chunks of eel and potatoes simmered to perfection in a sauce that includes garlic, paprika and almonds.
- Arròs a banda. Valencianos sure love their rice, and arròs a banda is one of their all-time favorites. But just to be clear: Don’t confuse this typical food from Valencia with paella!
- Esgarraet. Although most Spanish food fans don’t usually consider tapas a typical food from Valencia, esgarraet is an exception to the rule. This tasty tapa includes strips of bacalao (salted codfish) and roasted red peppers, both of which are cut into fine strips.
- Bunyols. Don’t forget to save room for dessert! Bunyols are yummy fritters containing a touch of pumpkin in the dough. Valencians usually snack on them during the famous Las Fallas festival in March, but we recommend enjoying them any time of year!
- Horchata and fartons. Lots of people have enjoyed a nice cool glass of horchata in the summer, but many probably don’t know that this delicious vegan milk comes from Valencia.
- Turrón. People across Spain enjoy this nougat-based treat at Christmas, but it has its roots in Valencia. Turrón can be hard or soft, depending on whether the almonds used are kept whole or pulverized into a paste.
- Flan de calabaza. Pumpkin is a starring ingredient in many typical foods from Valencia, more so than any other place in Spain. One of its most delicious iterations is pumpkin-flavored flan, where it provides the perfect velvety texture that this classic dessert needs.
- Clóchinas. With more than 500 sun-kissed kilometers of coastline bordering the Mediterranean, it’s no wonder why the region of Valencia is home to so much incredible seafood.
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