Vegetable Salad

Name: Vegetable Salad (Ensalada de Verduras)
Yield: About 6 servings
Cuisine: Mexican
Ingredients: Freshly ground black pepper; ½ to ¾ teaspoon salt, or to taste; ½ cup chopped scallions, white part only; ⅓ cup pickled jalapeño chiles, sliced, with some of their juice; ½ cup cider vinegar or distilled white vinegar; ½ cup cider vinegar or distilled white vinegar; 2 medium carrots, peeled, cut into ¼-inch dice; 1 small cauliflower, separated into small florets; 6 small waxy red potatoes, unpeeled, thinly sliced; 8 ounces young green beans, strings removed if necessary, cut into 1-inch lengths; 8 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled; 8 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled; 8 garlic cloves; 1 teaspoon ground allspice; 3 tablespoons olive oil; 1 medium onion, minced; 1 chayote, peeled, seeded, and cut into ⅓-inch dice; One 10-ounce basket pearl onions, peeled

Ensalada de Verduras

Preparation info

About
6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This robust salad is often served at big events and the parties accompanying village fiestas. It’s a practical dish where refrigeration is scanty, since it can be prepared ahead of time and will keep well even in the torrid Isthmus of Tehuantepec. Venancia Toledo Hernández gave me her recipe.

Ingredients

For the vegetables

6 small waxy red potatoes, unpeeled, thinly sliced
8 ounces young green beans, strings removed if necessary, cut into 1-inch lengths

Method

When you have prepared the separate vegetables as directed above, have ready a large pot of boiling salted water and a large bowl or saucepan of ice water, with more ice in reserve. Add the potatoes to the boiling water and cook until just tender, about 6 minutes. Lift out and drain. Add the beans and cook until barely crisp-tender, about 5 to 7 minutes. Scoop out with a strainer or slotted spo