SPANISH SALSA VINAGRETA

SPANISH SALSA VINAGRETA (for four)

OLYMPUS DIGITAL CAMERA Condiments, vinaigrettes, Spanish salsa vinagreta 4

1/3 cup olive oil

2 tablespoons white wine vinegar

salt

freshly ground black pepper

1 tablespoon finely chopped parsley

1 teaspoon finely chopped tarragon

1 small onion, finely chopped

1 hard-boiled egg, finely chopped


  1. Blend the oil with the vinegar, salt and a little pepper. Add the parsley, tarragon, onion and hard-boiled egg.  Mix thoroughly and serve to accompany asparagus, other vegetables or fish.

from Alicia Rios and Lourdes March, The Heritage of Spanish Cooking

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