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Warm Vegetables with Vinaigrette Recipe - Murcian Vegetable Salad


Warm Vegetables with Vinaigrette Recipe

Warm Vegetables with Vinaigrette Recipe

(c) Lisa Sierra 2013 Licensed to About.com Inc.

This warm vegetable "salad" is a simple Spanish side dish from the Mediterranean region of Murcia, Spain. It is a small Autonomous Community on the Mediterranean coast, with Alicante to the north and Almeria to the south. The cuisine of Murcia has influences from its Arab past, as well as its neighbor to the north, Cataluna. Murcia is sometimes referred to as "Europe's orchard" because of its fertile soil and agricultural production, including fruits, vegetables and flowers.

Although the ingredient list of this simple vegetable dish includes asparagus, artichokes, leeks and potatoes, you can use any other vegetables that are in season. After cooking the vegetables, prepare and dress with a tomato vinaigrette. Sprinkle chopped hard-boiled egg over the top. Serve as a first course.

Serve this dish with roast beef, lamb, chicken, or rabbit.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 Servings


  • 3 leeks
  • 1 lb (about 3 medium potatoes)
  • 3 artichoke hearts (fresh, frozen or canned)
  • 8 oz asparagus (fresh or frozen)
  • Vinaigrette
  • 1 hard-boiled egg
  • 1/2 cup (125 ml) extra virgin olive oil
  • 1/4 cup (60 ml) apple cider or white wine vinegar
  • 2 sprigs flat leaf parsley
  • 2 medium tomatoes
  • 2 Tbsp capers
  • 1 clove garlic, minced


Boil the egg until hard, about 10 minutes. Remove from heat and cool in cold water. Set aside for later.

Prepare the vegetables. Wash the leeks, and trim most of the green portion of the leeks. Peel the potatoes and cut each potato into four pieces. Heat approximately 2 cups (500 ml) of water in a medium sauce pan and bring to a boil.

Cook the vegetables. Place potatoes and leeks into sauce pan and boil for approximately 10 minutes. If using fresh artichoke hearts, add and continue to boil for 5 minutes. (If using canned artichokes, do not boil.) Trim the asparagus bottoms and add to vegetables, boiling for 3-5 minutes. Remove and drain well.

Arrange the vegetables on a large platter or in a large open bowl.

Prepare the vinaigrette. In a small bowl, whisk the olive oil and vinegar with salt and pepper. Finely chop the parsley and add to the oil and vinegar. Chop tomatoes into cubes about 1/4-inch in size and add to dressing. Add caper and minced garlic. Adjust salt to taste. When egg is cooled, chop the boiled egg and sprinkle over the vegetables.

Pour vinaigrette over warm vegetables and serve immediately.

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