Veg­eta­bles with tomato and egg vinai­grette

The Jewish Chronicle - - Life/food -

THERE are many ver­sions of Span­ish vinai­grette ( vina­greta) — see vari­a­tion be­low. Vina­greta adds glam­our and flavour to a sim­ple dish of boiled veg­eta­bles and makes it light and re­fresh­ing, as well as an el­e­gant start to a meal. The veg­eta­bles can be served hot or at room tem­per­a­ture and can be pre­pared in ad­vance. All kinds of veg­eta­bles may be used; you can sub­sti­tute or add oth­ers, such as car­rots, run­ner beans, green beans or cau­li­flower. 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.


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