Ensalada Hervida

Introduction

History

Ensalada Hervida has been a staple in Caribbean cuisine for generations. The dish was created as a way to make use of leftover vegetables and eggs, creating a delicious and nutritious salad that is both satisfying and refreshing.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to boil the vegetables and eggs until they are cooked through but still firm.

- Allow the vegetables and eggs to cool completely before chopping them to prevent them from becoming mushy.

- The dressing can be adjusted to suit your taste preferences - add more vinegar for a tangier flavor or more oil for a smoother texture.

Serving Suggestions

Ensalada Hervida can be served as a side dish with grilled meats or fish, or as a light lunch on its own. It pairs well with rice and beans for a complete meal.

Cooking Techniques

Boiling the vegetables and eggs until they are cooked through but still firm is key to the success of this recipe. Be sure to monitor the cooking time closely to prevent overcooking.

Ingredient Substitutions

If chayote is not available, you can substitute with zucchini or cucumber. You can also use sweet potatoes instead of regular potatoes for a different flavor profile.

Make Ahead Tips

Ensalada Hervida can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together and intensify over time, making it a great make-ahead option for busy weeknights.

Presentation Ideas

Serve the salad in a large bowl or on a platter, garnished with fresh herbs or a sprinkle of paprika for a pop of color. You can also arrange the vegetables and eggs in a decorative pattern for a more visually appealing presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, pork, or fish. It also complements dishes like arroz con pollo or ropa vieja for a complete Caribbean meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through, or enjoy it cold as a refreshing side dish.

Nutrition Information

Calories per serving

A serving of Ensalada Hervida contains approximately 150 calories, making it a light and healthy option for a side dish.

Carbohydrates

The carbohydrates in Ensalada Hervida come primarily from the vegetables, with the chayote, carrots, and potato providing a good source of energy. The dressing also adds a small amount of carbohydrates from the vinegar.

Fats

The fats in this dish come from the oil used in the dressing. While the amount of fat is minimal, it adds flavor and richness to the salad.

Proteins

The protein in Ensalada Hervida comes from the eggs, which are optional in this recipe. Eggs are a good source of high-quality protein, making this salad a well-rounded dish.

Vitamins and minerals

This salad is packed with vitamins and minerals from the vegetables. Chayote is rich in vitamin C and fiber, carrots are high in vitamin A and potassium, and potatoes provide vitamin B6 and manganese.

Alergens

This recipe contains eggs, which may be an allergen for some individuals. Be sure to omit the eggs if you have an allergy or sensitivity.

Summary

Ensalada Hervida is a nutritious and flavorful salad that is low in calories and high in vitamins and minerals. It is a great option for a light and refreshing side dish.

Summary

Ensalada Hervida is a simple yet delicious salad that is perfect for any occasion. Packed with nutritious vegetables and eggs, this dish is a healthy and satisfying option for a light meal or side dish. Enjoy the flavors of the Caribbean with this traditional recipe!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind where the sun shines brightly and the birds chirp cheerfully. I was walking through the bustling market in my hometown, looking for fresh vegetables to add to my meal that night. As I wandered through the stalls, I came across an elderly woman selling an array of vibrant produce. Intrigued by her selection, I struck up a conversation with her.

As we chatted, she mentioned a traditional dish from her homeland called Ensalada Hervida. She described it as a warm salad made with boiled vegetables, seasoned with a tangy dressing. My curiosity piqued, I asked her if she would be willing to share the recipe with me. With a smile, she nodded and began to recite the ingredients and instructions.

She explained that the key to a delicious Ensalada Hervida was to use fresh, high-quality vegetables. She recommended a mix of potatoes, carrots, green beans, and peas, all boiled until tender. Once the vegetables were cooked, she instructed me to let them cool slightly before tossing them with a simple dressing made from olive oil, vinegar, salt, and pepper.

I hurried home with my newfound recipe, eager to try it out for myself. That night, I gathered all the ingredients and set to work in the kitchen. As I chopped the vegetables and boiled them to perfection, the aroma of the dish filled my small kitchen, bringing back memories of my own childhood.

Growing up, my own grandmother had been a talented cook, known for her hearty and flavorful meals. She had passed down many recipes to me over the years, each one a treasure trove of tradition and love. I cherished the moments spent in her kitchen, watching her work her magic with simple ingredients and a whole lot of heart.

As I mixed the dressing for the Ensalada Hervida, I thought of my grandmother and how she would have appreciated this new addition to my repertoire. I could almost hear her gentle voice guiding me through the steps, reminding me to taste as I went along and adjust the seasonings to my liking.

Finally, the dish was ready. I spooned generous portions onto plates, garnishing each with a sprinkle of fresh herbs for a pop of color. As I sat down to enjoy my creation, I closed my eyes and took a bite. The flavors exploded on my tongue, a perfect balance of earthy vegetables and zesty dressing. It was a revelation, a dish that spoke to my soul and reminded me of the power of food to connect us to our past and present.

From that day on, Ensalada Hervida became a staple in my culinary repertoire. I made it for family gatherings, potlucks with friends, and even just for myself on lazy evenings at home. Each time I prepared it, I thought of the kind woman in the market who had shared her recipe with me, and I felt grateful for the chance encounter that had brought this dish into my life.

As the years passed, I continued to refine the recipe, making small tweaks here and there to suit my own tastes. But no matter how many times I made it, the essence of the dish remained the same - a humble yet delicious celebration of fresh, seasonal vegetables and the joy of sharing a meal with loved ones.

So here I am now, sharing this story with you, my dear grandchild. I hope that one day you will make this recipe for yourself and experience the same sense of connection and joy that it brings me. Remember, food is not just sustenance - it is a reflection of who we are, where we come from, and the love that we share with others. And in that spirit, I pass on this recipe to you, with all my love and blessings. Bon appétit!

Categories

| Chayote Recipes | Dominican Recipes | Dominican Salads | Potato Recipes |

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