My friend Marina made up a big batch of Ensaladilla Rusa and gave me half to take home and share with my roommates. Made with potatoes, pickled vegetables, tuna, hard-boiled eggs and mayo, Ensaladilla Rusa forms the base for one of Murcia's most beloved tapas-the Marinera. The salad is piled high on a crunchy breadstick that's looped around and pressed together at the ends in the shape of a teardrop. When made right, the salad holds its shape well enough not to fall through the middle, and it's finished off with a single anchovy laid across the top. Marina can't stand anchovies and is always the lone person at a bar to order hers without.
For some reason, she told me, that's not called a Marinera sin anchoa...but rather, a "bicicleta".
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| After 15 minutes and 3 spoons, the container looked like this |
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