Broccoli, Cauliflower and Romanesco Cauliflower with Warm Ham Vinaigrette - Brécol, coliflor y romanesco con vinagreta templada de jamón

Bring water to a boil with salt and 1 tbsp sugar. First cook the cauliflower for 30 minutes, then drain and set aside. Then cook the romanesco cauliflower for 30 minutes and remove and, finally, cook the broccoli for 20 minutes. Drain and keep all the vegetables warm.

Vinaigrette: Dissolve the salt and pepper in the vinegar, add the oil and beat to make an emulsion. Blanch the tomato then peel and cut into small dice. Chop the spring onions and pepper. Snip the chives with scissors and stir the vegetables into the oil and vinegar. Add the finely-diced iberico ham and bring the mixture to a boil.

Warm plates, and serve the vegetables dressed with the vinaigrette.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.