Whether you're looking for a new salad or a summer-friendly light meal, Ensalada Hervida (Boiled Salad) may be what you need.
Not every dish has to be a multi-hour affair, nor every recipe a culinary version of War and Peace. Sometimes simple is just as good.
How to serve it
An Ensalada Hervida (Boiled Salad) is a simple side dish (is it technically a salad if everything is cooked beforehand?) that is commonly served with our traditional lunch meals. Along with ensalada verde (also popular at lunch) and ensalada rusa, they are the classic trilogy of Dominican salads.
I, however, love it as a very light meal in itself. It is perfect for those looking for light alternatives, and for vegetarians.
About our recipe
Each home will have its own favorite combinations of ingredients, these are mine, or rather, mami's, which are now also mine. Double the ingredients and serve as a light meal, perhaps with some cold cuts on the side, if you so wish. I know it's one of my go-to quick summer dishes.
This is a disaster-proof recipe. What could be easier than boiling things? Right?
Ensalada Hervida Recipe (Boiled Salad)
- 1 large chayote, (tayota)
- 1 large carrots
- 2 large potato
- 3 eggs
- 2 tablespoons of fruit vinegar, pineapple or apple
- 2 tablespoon of oil
- ¼ teaspoon of pepper, (or more to taste)
- ½ teaspoon of salt, (or more to taste)
- Boil: Place the tayotas, carrots, potatoes, and eggs in a pot with enough water to cover them plus 1 inch [5 cm] more. Boil for 15 minutes over medium heat.Add the egg and boil for 5 more minutes, remove eggs from the water, and set them aside. Poke the vegetables with a fork to confirm that they are cooked through (but firm), if not, boil for 5 more minutes.
- Prepare salad: Let everything cool to room temperature. Peel eggs and cut them into slices or wedges (as in the photos). Cut vegetables into thin slices. Arrange on serving platter.
- Prepare vinaigrette: Mix vinegar, oil and salt and pepper to taste and pour over the salad.
- Serve: This salad can be served immediately, or refrigerated to serve later. If refrigerating, cover and store salad and vinaigrette separately. Add the vinaigrette when serving.