La pipirrana de Marín (V)

Pipirrana is a popular Spanish dish and this version has been translated and adapted from Verycocinar. If you go to this link, you will see a video of Marín preparing it. It is in Spanish, but you will get the general idea.

Para ver la versión original y un video (en castellano) pulse aquí.

La pipirrana de Marín (V)

Servings:	Serves 4
Calories per serving:	99
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Tasty salad 4.8/5 Was good as a light snack too. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 6 plum tomatoes, peeled and diced (keep the juice)
• ½ red pepper, finely diced
• 1 green pepper, finely diced
• 1 cucumber, finely diced
• 1 giant spring onion, finely diced - see Variations below.
• 2 hard boiled eggs
• 3 cloves garlic
• Olive oil
• Vinegar
• Salt

Method

1. Mix the first 5 ingredients in a bowl, including the juice from the tomatoes.
2. Finely chop the egg whites, reserving the yolks.
3. Add the egg whites to the vegetables.
4. Using a blender or pestle and mortar, combine the egg yolks, garlic, olive oil, vinegar and salt to make a vinaigrette. (Use about 1 part vinegar to 3 parts oil).
5. Add to the vegetables and allow to chill in the fridge.

Serving suggestions

Serve with toast

Variations

'Cebollas tiernas' are giant spring onions, which are rarely seen in the UK, although they are widely available in Spain. I would suggest that you use, perhaps, two or three of the largest you can find.

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