Spanish mixed salad with tuna (Ensalada mixta)

1. Hard-boil the eggs for 10 minutes, cool in cold water, peel and cut into quarters or slices.

2. Separate the lettuce leaves, wash, spin thoroughly dry and tear into bite-sized pieces.

3. Cut the tomatoes into wedges and the onion into thin rings; grate the carrot.

4. Layer the lettuce, tomato, onion and carrot on a large platter or on plates, then top with the drained tuna, green olives and egg.

5. Just before serving, season with salt and drizzle with the wine vinegar and olive oil – in Spain the dressing isn't mixed in advance but added at the table.

6. Serve immediately with bread.

Tip: This is the everyday salad of Spanish restaurants – the order matters: first salt, then vinegar, and finally oil, so the vinegar doesn't slide off the leaves.