This Spanish vinagreta adds glamour and flavour to a simple dish of boiled vegetables. Serve hot or at room temperature and substitute or add other in-season vegetables. The main thing is to give each vegetable the right cooking time.
|4 small||Leeks (Main)|
|500 g||New potatoes, or waxy potatoes (Main)|
|250 g||Asparagus spears (Main)|
|3||Baby artichokes, hearts|
|7 Tbsp||Extra virgin olive oil|
|2 Tbsp||White wine vinegar, or juice of half a lemon (Main)|
|2 Tbsp||Flat leaf (Italian) parsley, chopped|
|2||Tomatoes, firm, chopped|
|1||Egg, hard-boiled and chopped|
|1 Tbsp||Black olives, chopped|
AdvertisementAdvertise with NZME.
- Trim and wash the leeks, cut off the green ends and cut each into thirds. Peel the potatoes and cut them in half. Trim the hard ends off the asparagus. Cut the artichoke hearts in half.
- Put a large pan of salted water on to boil, then throw in the leeks and potatoes. Simmer for 10 minutes, then add the artichokes. Cook for 5 minutes, then add the asparagus and cook for 5 to 10 minutes until all the vegetables are done.
- Drain well and arrange in a wide serving dish.
- While the vegetables are still warm, make the vinagreta. Beat the oil and vinegar or lemon juice with salt and pepper in a bowl. Stir in the finely chopped parsley, chopped tomatoes, hard-boiled egg, chopped onion, capers and olives and pour over the vegetables, turning them so they absorb the dressing.