Ensalada Hervida [Video+Recipe] Boiled Salad

Ensalada hervida or boiled salad is another easy, low-cal choice salad that is a traditional part of the Dominican lunch. If pressed for time you can use it as a nutritious light meal.

📝 Ingredients

• 1 large chayote ((tayota))
• 1 large carrots
• 2 potatoes
• 3 egg ( (medium))
• 1 1/2 teaspoon salt (divided)
• 2 tablespoons fruit vinegar (pineapple or apple)
• 2 tablespoon vegetable oil
• 1/4 teaspoon pepper ((freshly-cracked, or ground) (or more to taste))
• Lettuce (to garnish, optional)

👨‍🍳 Instructions

1. 1--- 1. Chop vegetables ---
2. 2Chop the vegetables in large pieces, you may leave the potato and carrot whole if they're not too big.
3. 3--- 2. Boil ---
4. 4Boil: Place the tayotas, carrots, potatoes, and eggs in a pot with enough water to cover them plus 1 inch [5 cm] more. Add 1 teaspoon of salt. Boil for 15 minutes over medium heat.At 10 minutes, remove eggs from the water, and set them aside. Continue boiling the vegetablesPoke the vegetables with a fork to confirm that they are cooked through (but firm), remove them as they're cooked through.
5. 5--- 3. Prepare salad ---
6. 6Prepare 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.
7. 7--- 4. Prepare vinaigrette ---
8. 8Prepare vinaigrette: Mix vinegar, oil, remaining salt and pepper to taste and pour over the salad.
9. 9--- 5. Serve ---
10. 10Serve: This salad can be served immediately, or refrigerated to serve later. If refrigerating, cover and store salad and vinaigrette separately.Garnish with lettuce leaves (optional, see notes). Add the vinaigrette when serving.