Vegetables with a tomato and hard-boiled-egg vinaigrette
There are many versions of Spanish vinaigrette. It adds glamour and flavour to a simple dish of boiled vegetables and makes it light and refreshing.
The vegetables can be served hot or at room temperature and can be prepared in advance.
All kinds of vegetables may be used. The main thing is to give each vegetable the right cooking time. Leeks have to be very well cooked and soft while asparagus are best a little crunchy.
Serves four to six.
YOU WILL NEED
About 500g potatoes, new or waxy
3 fresh baby artichoke hearts, or frozen and defrosted artichoke bottoms
Salt For the vinaigrette 7 tbsps extra virgin olive oil
2 tbsps white-wine vinegar or juice of ½ a lemon
Salt and pepper
2 tbsps flat-leaf parsley, finely chopped
2 firm tomatoes (about 200g), chopped
1 hard-boiled egg, peeled and chopped
Trim and wash the leeks, cut off the green ends and cut each of them into three pieces. Peel the potatoes and cut them in half.
Trim the hard ends of the asparagus. Cut the artichoke hearts or bottoms in half. Put a large pan of salted water on to boil and throw in the leeks and potatoes. Simmer for 10 minutes, then add the artichokes.
Cook for five minutes, then add the asparagus and cook for five to 10 minutes more, until all the vegetables are done. Drain well and arrange them in a wide serving dish.
While the vegetables are still warm, make the vinaigrette. Beat the oil and white-wine vinegar or lemon juice with some salt and pepper in a bowl.
Stir in the parsley, chopped tomatoes and hard-boiled egg and pour over the vegetables, turning them so that they absorb the dressing well.
You may add ½ chopped, sweet and mild red onion, a few capers and a few chopped olives to the vinaigrette.