Vegetables in Chipotle Vinaigrette
Verduras en Vinagreta de Chipotle
I tried this cold vegetable plate years ago at the Hotel Colonial in Puebla and have been serving it ever since. Serve with a basket of thinly sliced baguette.
Equipment
Ingrediënten
Makes 4 to 6 servings
- 2 canned chipotle chiles en adobo rinsed, seeded, and chopped
- 1 teaspoon adobo sauce from the can of chiles
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon dark brown sugar or to taste
- ½ teaspoon Worcestershire sauce
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 medium white potatoes scrubbed and thinly sliced
- 2 medium carrots peeled and thinly sliced diagonally
- 1 cucumber peeled and thinly sliced
- 2 medium tomatoes cut into wedges
- Cilantro or parsley sprigs
Instructies
- In a blender, blend the chiles, adobo sauce, vinegar, sugar, oil, and salt until smooth.
- Reserve in a bowl.
- Cook the potatoes and carrots in two separate pots of boiling salted water to cover until tender, about 8 minutes for the potatoes, and 4 minutes for the carrots.
- Drain and cool under cold running water to stop the cooking.
- Drain again and blot excess water with paper towels.
- Put in a large bowl.
- Add about half of the reserved dressing.
- Toss gently to coat the vegetables.
- Let marinate at room temperature about 30 minutes.
- To serve, arrange the potatoes, carrots, and cucumber in overlapping rows on a large platter.
- Add the tomato wedges.
- Drizzle the remaining dressing over all.
- Garnish with cilantro.
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