Cold Vegetables in Vinaigrette
Verduras Frio en VinagretaCold marinated vegetables are a traditional part of Mexican cuisine to be served with enchiladas and other tortilla dishes, or with a platter of assorted cold meats. Cook each vegetable separately to prevent overcooking.
Ingredients
Makes 4 to 6 servings
- Basic Vinaigrette
- 4 medium white or red boiling potatoes of equal size
- 3 medium carrots peeled and thinly sliced
- ¾ pound fresh small green beans ends trimmed
- 2 to 3 medium zucchini thinly sliced
Instructions
- Prepare the vinaigrette.
- Reserve.
- Cook the potatoes in boiling salted water to cover until tender, but not soft, 15 to 18 minutes.
- Using a large slotted spoon, transfer the potatoes to a strainer and cool under running water, peel, and thinly slice.
- Put in a large bowl.
- Continue to cook each kind of vegetable in the same boiling salted water, separately, to prevent overcooking.
- Transfer and cool them in the same manner for each kind, and put them in the bowl with the potatoes.
- Cook the carrots about 3 minutes, the green beans 5 to 6 minutes, depending on the size, and the zucchini about 1 minute.
- Add the vinaigrette to the bowl and toss gently to coat.
- Add salt, if needed.
- Put the vegetables in the refrigerator until cold, about 20 to 30 minutes, or up to overnight.
- Serve as a tossed salad or spoon each vegetable separately into rows on a serving platter.
Notes / Tips / Wine Advice:
Serve cold.