SPANISH SALSA VINAGRETA (for four)

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