My seafood-loving friends, our friend Juana from the blog La Cocina de Juani proposes a period snack. A classic pintxo in our gastronomy: The comforting vegetable salad! The star dish at Sunday family lunches. A Sunday treat, a mouthful of tradition. Pure pleasure.
- 400 g green beans
- 2 carrots
- 3 large potatoes
- 150 g peas
- 150 g Serrats white tuna
- 5 hard-boiled eggs
- 150 g olives stuffed with anchovies
- Boiled prawns
- Steam-cooked mussels
For the alioli:
- 1 egg
- 200 ml sunflower oil
- 50 ml extra virgin olive oil
- 1 clove of garlic
- Wash and dice the vegetables and potatoes. Put water to boil and when it starts, add the beans and the diced carrots. Cook for around ten minutes and then add the diced potatoes.
- When it breaks into a boil again, add the peas, some salt, and leave until everything is well cooked. Rinse it all well and you can keep the broth to make a rice or pasta soup.
- Leave the vegetables to cool and dry, and meanwhile peel and chop the hard-boiled eggs. In a bowl mix the vegetables, the eggs, the crumbled white tuna and the chopped olives, and set aside. Make the alioli with a hand blender.
- Put the clove of garlic, the egg, the oils and the salt in a jug, insert the blender and without raising it, mix until it thickens. When it is nice and thick, raise gently until the oil at the top disappears and then you can raise and lower it until it is properly emulsified.
- Add the alioli to the salad, always to taste and when it is ready, put it in the fridge. It can be served as a ration or as a snack by decorating it with the prawns, gherkins, mussels, salmon, caviar substitute, olives, peppers, etc…