Cold Vegetables in Vinaigrette

Verduras Frio en Vinagreta

Cold 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.

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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 & Wine Advice

Serve cold.

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Course; Salad / Vegetables

Cuisine; Mexican

Diets; Vegetarian