While in Las Palmas, Gran Canaria, we had a beautiful salad at the traditional restaurant El Padrino in the mountains overlooking the city. This salad is easy to make, pretty, and a meal in itself. One thing I like about it is that it is not "tossed": the many ingredients are arranged separately over the bed lettuce so that you can appreciate each one.
We had this with crunchy anise-scented Canary style bread.
sliced sweet onions
sliced red bell peppers
half an avocado, sliced
florets of steamed cauliflower, tossed with a good olive oil
a good banana (small "apple bananas" make a good substitute for Canary-style bananas)
sprigs of watercress
a tin of good tuna packed in olive oil
halved boiled eggs
Wash and dry the lettuce. Make a large bed of lettuce on a platter, and arrange each of the ingredients separately on top. Place a bottle of good olive oil, vinegar, and salt on the table. Guests can pick what they like from the salad, and dress it as they like.
Like to try another neat Canary Island salad? Check out my post on a Canary Island salad of avocado and tangerines.