Target: 6 × 4 inches · landscape

Solterito Arequipeño

51 min · 4 side servings

Ingredients

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□ 12 oz waxy potatoes, cut into 3/4-inch cubes

□ 1 1/2 tsp kosher salt, divided

□ 1 tbsp red-wine vinegar

□ 3 tbsp extra-virgin olive oil

□ 1/2 tsp dried oregano

□ 1/4 tsp freshly ground black pepper

□ 1 small red onion, thinly sliced

□ 1 medium ripe tomato, cut into 1/2-inch cubes

□ 1/4 cup chopped flat-leaf parsley

□ 8 pitted black olives, halved

□ 1/2 small rocoto chile, seeded and finely minced

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□ 4 large lettuce leaves, optional, washed and dried

1. Toss sliced onion with vinegar and 1/4 tsp salt to mellow. Simmer salted potato cubes until tender but intact.

2. Simmer favas until tender, drain and peel; use lima beans instead if needed. Cook choclo until tender, or ordinary corn if choclo is unavailable.

3. Whisk olive oil, oregano, and pepper into the softened onion and vinegar.

4. Gently fold cooled vegetables, tomato, parsley, olives, and rocoto with dressing; add queso fresco or queso paria instead.

5. Rest at room temperature until flavors settle. Serve at room temperature on lettuce if desired.

Cook’s note: Fold gently so the tender potatoes and beans keep their shape.