The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Vegetable Salad (Ensalada de Verduras)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
green peas diced beets cauliflower, separated in flowerets
green beans, cut into 1/2-inch slices corn kernels diced carrots
diced potatoes diced celery asparagus, cut into 1-inch pieces
artichoke hearts, halved or quartered tiny sliced raw zucchini, or larger zucchini, cooked and diced sliced raw tomatoes
sliced avocados



1 This is a favorite way of serving vegetables in Ecuador and is often presented as a separate course, before the main course. The vegetables are arranged in rows on a large platter and are served freshly cooked at room temperature. I have had them without any dressing, simply seasoned with salt during the cooking, with a dressing only of oil, salt, and pepper, and with a vinaigrette made with 3 parts oil to 1 part vinegar or lemon juice, and seasoned with salt and pepper. The platter may be decorated with shredded lettuce or garnished with slices of hardboiled egg, or with olives, green or black. The vegetables should be cooked and tossed with the dressing separately. The dressing should not be abundant. The vegetables may be arranged as the cook sees fit: in rows, in heaps, or in circles. The vegetables listed below are the ones most frequently used. I like to serve the platter of mixed vegetables to accompany a main course, especially an Ecuadorian one.

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