Authentic ¨Ensalada Valenciana¨ Salad from Valencia Spain

Add 2 medium sized organic eggs into a sauce pan, fill it with cold water to about 1 inch above the eggs, heat it with a high heat, once it comes to a boil place a lid on top and lower the fire to a low heat, after 9 minutes remove the pan from the heat, drain the water and rinse the eggs under cold running water, set aside to cool

Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together, kind of like a cigar, cut it right down the middle lengthwise and roughly chop the lettuce

Rinse the cut lettuce under cold running water and pat dry with a dish cloth or use a salad spinner, add the cleaned lettuce into a large shallow bowl

Thinly slice 1/2 of an onion and add on top of the lettuce, cut 2 tomatoes into wedges and add on top of the lettuce, grab between 15 to 20 green pimento stuffed Spanish olives and decorate around the salad, grab 4 jarred white asparagus and gently pat them dry with paper towels, add on top of the salad, season everything with fine sea salt and freshly cracked black pepper

Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad

Peel the eggs and cut them in half lengthwise, add on top of the salad, sprinkle about a 1/4 cup of jarred corn over the salad and drizzle in about 2 tbsp of a good quality extra virgin olive oil, enjoy!