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Vegetables with tomato and hard-boiled egg vinaigrette (Verduras de la huerta con la salsa vinagreta - Murcia) from The Food of Spain by Claudia Roden

  • asparagus
  • leeks
  • parsley
  • tomatoes
  • eggs
  • new potatoes
  • baby artichokes

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Notes about this recipe

  • Zosia on April 09, 2016

    This is such a versatile dish and a great way to highlight seasonal vegetables. I used cauliflower and green beans cooked until tender-crisp and they went beautifully with the vinaigrette.

  • L.Nightshade on August 01, 2012

    This is a very nice treatment for mixed vegetables. I did the vegetables as written, dropping them into boiling water in stages. First potatoes and leeks, then artichokes, then asparagus. But I had to fetch out the potatoes as they were fully cooked when the leeks were still too firm. With the potatoes pulled early, everything came out fine. The basic dressing is made up of olive oil, white wine vinegar, salt, pepper, chopped parsley, chopped tomatoes, and a chopped hard boiled egg. I made the variation, which also includes chopped red onion, capers, and chopped olives. My one further (unauthorized) variation was to add a crushed clove of garlic. This vinagreta is poured over the warm vegetables and they are tossed to absorb the flavors. This is a colorful and tasty vegetable dish. The hard boiled egg adds an extra dimension to the dressing (and I don't even like hard boiled egg). I made extra dressing just to put on a salad or roasted potatoes, I might even add an anchovy or two.

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