Veggie Salad with hardboiled egg and viniagrette

This recipe is adapted from Claudia Roden’s The Food of Spain. The great thing about this recipe IS it’s adaptability – you can pretty much use whatever vegetables you have available, toss it with the viniagrette dressing and some hardboiled eggs – and you have this salad, from the Murcia region of Spain. The recipe itself called for leeks, potatoes, artichoke, asparagus and tomatoes. I don’t like asparagus so I substituted green beans, and decided to also add more variety and color by also adding red pepper, zucchini and cauliflower.

Veggie Salad
1/2 head cauliflower, split into flowerets
1 potato, peeled and diced
1 large leek, sliced thickly
1/2 lb. green beans
8 oz. frozen artichoke hearts
1 zucchini, diced
1/2 red pepper, diced
4 Roma tomatoes, diced
2 eggs
1 c. olive oil
5 Tbsp. white wine vinegar
1/4 c. fresh parsley, minced
salt and pepper, to taste

Bring a pot of water to a boil, add salt. Blanch the cauliflower, green beans, potato, leek, zucchini, and artichoke hearts until just tender, maybe still a bit crunchy. Then remove each from the water and put in an ice bath to stop the cooking. Leave the red pepper and tomato uncooked.

Toss all the veggies together with the eggs. Make a dressing of the olive oil, vinegar (or substitute lemon juice for a slightly different flavor), parsley, and salt and pepper to taste. Toss all veggies with the dressing and serve immediately or preferably within 2 or 3 hours. Any longer and the salad starts to get discolored (especially the green beans and parsley).

I’m guessing this would also be really good with a bit of feta cheese crumbled in there, and the recipe also recommends adding capers or olives.


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