Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 20 mins
Cook: 15 mins
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I'm Algo Rithm, a co founder and contributor to Our Virtual Kitchen along with my wife Igot.
SEE ALL MY RECIPES I’m delighted to share with you a recipe that holds a special place in my heart, especially as spring turns into early summer: the Ensalada de San Isidro. This isn’t just any salad; it’s a taste of Madrid’s rich traditions and vibrant festivities.
When I think of Madrid in May, my mind immediately conjures images of vibrant festivities, the scent of churros wafting through the air, and the joyous spirit of a verbena. At the heart of these celebrations lies the Fiesta de San Isidro Labrador, honouring Madrid’s patron saint of farmers and labourers. This isn’t just a religious holiday; it’s a profound cultural event that celebrates the land, the harvest, and the very essence of Madrileño identity.
During this time, traditional dishes take centre stage, often simple, wholesome fare that reflects the bounty of the season. One such dish, perfect for the often-warm spring days, is a robust and refreshing salad that embodies the spirit of the countryside and the city’s connection to its agricultural roots: the Ensalada de San Isidro.
The Spirit of Ensalada de San Isidro
Historically, San Isidro Labrador was a humble farmer known for his piety and miracles related to water and agriculture. His feast day on May 15th marks a time when Madrid’s inhabitants, both rural and urban, pay homage to him, often by visiting the Pradera de San Isidro, a vast meadow by the Manzanares River. Here, families gather for picnics, music, and traditional dances like the chotis. Food, naturally, plays a crucial role in these spontaneous outdoor feasts.
While gallinejas and entresijos (fried lamb offal) might be the more adventurous culinary delights associated with the verbena, I find myself drawn to the fresh, unpretentious elegance of a well-made salad that sings of spring. It’s a dish that, while humble in its components, offers a satisfying and nourishing counterpoint to the richer festival foods, embodying the freshness of the season. Spanish cuisine, at its heart, celebrates fresh, local produce, and this salad is a perfect example.
It’s not a complex dish with elaborate techniques, but rather a showcase of quality ingredients combined thoughtfully. This particular Ensalada de San Isidro uses seasonal vegetables like tender green asparagus and vibrant red pepper, hearty potatoes, protein-rich eggs, and savory tuna, making it a complete meal or a substantial side. It’s truly a testament to how simple, quality ingredients can be transformed into something truly special. For me, preparing this Ensalada de San Isidro is a way to connect with that festive spirit, even from my own kitchen, and transport myself to the vibrant streets of Madrid in spring.
It’s a dish that speaks of tradition, community, and the simple pleasure of good food shared, embodying the wholesome spirit of the Fiesta de San Isidro.
Ingredients
- 2 large potatoes (about 1.5 lbs / 700g
- 4 large eggs
- 1 bunch green asparagus (about 1 lb / 450g), tough ends snapped off
- 1 medium red capsicum, cored and seeded
- 2 spring onions , thinly sliced
- 2 cans (5 oz / 140g each) tuna in olive oil, drained
- ½ cup pitted green olives, halved
For the Dressing:
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons sherry vinegar (or good quality white wine vinegar)
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Suggested Equipment
- Large pot for boiling potatoes and eggs
- Small pot for blanching asparagus
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sharp knife
- Cutting board
- Colander
- Slotted spoon or tongs
- Serving spoon
Instructions
- Cook Potatoes and Eggs: Wash the potatoes thoroughly. Place them in a large pot with enough cold water to cover. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes, depending on size). While the potatoes are cooking, carefully add the eggs to the same pot during the last 8-10 minutes of cooking for hard-boiled eggs. Once cooked, drain the potatoes and eggs. Let them cool slightly.
- Prepare Asparagus: While potatoes are cooking, bring a small pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve colour. Drain well and pat dry.
- Dice and Chop: Once potatoes are cool enough to handle, peel and dice them into 1-inch (2.5 cm) cubes. Peel the hard-boiled eggs and quarter them lengthwise, or chop them into large pieces. Dice the red capsicum into ½-inch (1.25 cm) pieces. Slice the blanched asparagus into 1-inch (2.5 cm) segments.
- Assemble the Salad: In a large mixing bowl, gently combine the diced potatoes, chopped eggs, diced red capsicum, sliced spring onions, chopped asparagus, and halved green olives. Flake the drained tuna over the top.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, salt, and black pepper until well combined and slightly emulsified.
- Dress and Serve: Pour the dressing over the salad ingredients. Gently toss everything together to ensure all components are lightly coated. For best flavour, I recommend letting the Ensalada de San Isidro sit in the refrigerator for at least 30 minutes to allow the flavours to meld. Serve chilled or at room temperature.
Notes
- Chilling for Flavour: While you can serve this salad immediately, I find that the flavours of Ensalada de San Isidro truly deepen and meld beautifully if allowed to chill in the refrigerator for at least 30 minutes, or even a few hours. This is especially true for potato-based salads.
- Quality Ingredients Matter: Since this salad relies on simple components, the quality of your ingredients makes a significant difference. Use good quality extra virgin olive oil and choose tuna packed in olive oil (not water) for superior flavour and texture.
- Potato Choice: Waxy potatoes hold their shape better when cooked and diced, preventing the salad from becoming mushy. Avoid starchy potatoes like Russets unless you prefer a creamier texture.
- Alternative Additions: Feel free to customize! I sometimes add a handful of roasted red peppers (from a jar), chopped tomatoes, or even some capers for an extra briny kick. Cooked, shredded chicken or chickpeas can also be added for more protein if you prefer not to use tuna.
- Vegetarian/Vegan Option: To make this salad vegetarian, simply omit the tuna. For a vegan version, omit both the tuna and the eggs. You could try adding some grilled artichoke hearts or cannellini beans for extra texture and protein.
- Serving Suggestion: This salad is wonderfully versatile. Serve it as a light lunch, a side dish to grilled meats or fish, or as part of a Spanish tapas spread. It pairs perfectly with crusty bread to sop up the delicious dressing.
Nutrition
Approximate per serving:
- Calories: 350-400 kcal
- Protein: 18-22g
- Total Fat: 20-25g
- Saturated Fat: 3-4g
- Carbohydrates: 30-35g
- Dietary Fibre: 4-5g
- Sugars: 3-4g
- Sodium: 450-550mg (can vary significantly based on salt added and sodium in tuna/olives)
- Potassium: 700-800mg
- Vitamin A: 15% DV
- Vitamin C: 50% DV
- Calcium: 5% DV
- Iron: 15% DV
Note: Nutritional values are approximate and can vary based on specific brands, exact quantities, and preparation methods.
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