This salad is traditionally served at parties and fiestas because it keeps well without refrigeration. It will keep for at least a week in the refrigerator. This recipe has been adapted from The Food and Life of Oaxaca by Zarela Martinez.
- 600 gm small waxy potatoes, such as kipfler, halved lengthwise
- 300 gm green beans, trimmed
- 2 carrots, cut into 3cm pieces
- 650 gm cauliflower, cut into florets (about ½)
- 12 pickling onions, peeled
- 60 ml olive oil (¼ cup)
- 1 onion, finely chopped
- 8 cloves of garlic, bruised and peeled
- 1 tsp allspice
- 1 tsp dried thyme
- 125 ml cider vinegar (½ cup)
- 2 pickled jalapeños, thinly sliced and 30ml of juice reserved (see note)
- 6 green onions, thinly sliced
- 1Bring a large saucepan of salted water to the boil, add potato, reduce heat to medium and gently simmer for 10 minutes or until tender, then drain. In a separate saucepan, cook beans in boiling salted water for 3 minutes, remove, using a slotted spoon, and refresh under cold running water. Add carrot and cauliflower to boiling water and cook for 6 minutes, then remove, using a slotted spoon, and refresh. Add onions to boiling water and cook for 10 minutes, then drain and set aside.
- 2For jalapeño dressing, heat oil in a frying pan over medium heat, add onion, garlic, allspice and thyme and cook, stirring frequently, for 5 minutes or until onion is translucent. Add vinegar, jalapeño and reserved juice and ½ cup water. Bring to the boil, then remove from heat, stir in green onions and cool.
- 3In a large bowl, combine vegetables and dressing and season to taste with sea salt and freshly ground black pepper. Stand for at least 4 hours before serving.
Pickled jalapeños are available from Mexican food stores and select supermarkets.