When in Valencia
The Mercat Central in Valencia is one of the largest markets in Europe. Its architecture is amazing, but even more stunning are the products: fruit, vegetables, mushrooms, wines, fresh meat, sausages, hams, herbs, spices, fish, bread, chickens, pickles, snails, weeds, offal, rice, nuts, beans: anything and everything you can dream of.
Albufera is a fresh water area not far from Valencia used for growing rice. It is of course the ideal rice for paella. If an original recipe of paella would exist, it would include rice, olive oil, rabbit, saffron and various beans such as broad beans, roget and garrofón.
Inspired by the classic Salade Niçoise we bought a slice of excellent swordfish, sweet onions, potatoes, eggs and of course: lots of beans. Shall we call it Salade Valençoise?
We served the salad as a main dish. Combining wine and salad is not straightforward because acidity is an important aspect of a dressing and therefore of a salad. In this case we have a range of flavours and textures so we would suggest a wine with a very present floral bouquet. The taste should be smooth and fruity. We enjoyed it with a glass of Albariño Rias Baixas 2018 produced by Bodegas Bouza do Rei, made from 100% Albariño grapes.
Another excellent choice would be Sericis, 2018 from the house of Murviedro. A wine from Utiel-Requena, so from the Valencia region. A wine made from 100% Merseguera grapes. Full bodied yet light, elegant and surprisingly low in its alcohol with only 12%. Well balanced acidity which is great when combining it with a salad.
What You Need
- Mixed Salad
- White Sweet Onion
- Flat Beans (we also used the local red variety Roget)
- Green Peas
- Broad Beans
- Garrofón (Lima Beans or Butter Beans)
- Sword Fish
- 2 Eggs
- 2 Small (New) Potatoes
- Olive Oil
- Black Pepper
What You Do
Start by pealing the broad beans, the green peas, the flat beans, the garrofón beans and the potatoes. Cook all five ingredients separately until al dente. Cook the eggs until just done. Let cool. Peel the broad beans and the garrofón beans again. Make a dressing by combining olive oil, vinegar and mustard. Slice the flat beans, the onion and the potatoes. Cut the egg in four. Fry the swordfish until just done. In parallel mix the salad with the onion, the flat beans, the green peas, the potatoes and the broad beans. Add the dressing and toss. Slice the swordfish and decorate the salad with egg, garrofón and swordfish. A touch of black pepper to finish.