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Spanish vinaigrette (Vinagreta) from The Food of Spain by Claudia Roden

  • red onions
  • parsley
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 10, 2013

    Great way for dressing up simply grilled vegetables ( I served this with yellow squash)- the hard boiled egg adds a nice richness. I made the version that used a combination of sherry vinegar and Pedro Ximinez sweet wine as the acid. I also realized at the last minute that I didn't actually have any parsley on hand, so I used about a tablespoon of tarragon instead- kind of in line with another variation anyway.

  • TrishaCP on August 05, 2012

    Requires a hard-boiled egg.

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