asparagus tuscan spring salad

6 Servings
12 smalls Red potatoes
1 pounds Fresh asparagus; sliced diagonally
Whole carrots; sliced diagonally
  DRESSING as follows
¾ cup Extra virgin olive oil
6 tablespoons Red wine vinegar
1 tablespoon Sugar
¼ cup Fresh parsley; minced
Fresh basil leaves; minced
Cloves garlic; minced
  Salt and pepper; to taste
Shallot; finely diced
  Romaine lettuce; optional

Look for "small new potatoes" with purple-red skins, and fewer deep eyes.

Boil rinsed potatoes in plenty of lightly salted water, about 15 minutes, or until just tender. Drain and set aside.

Cut the asparagus and carrots to size before cooking. Steam each vegetable separately (a dente). -Asparagus (1-½ to 2-inch lengths) 1-2 minutes.

-Carrots (¼-⅓-inch thick) 5 minutes.

Put the vegetables in a bowl and chill: to stop cooking and to cool the potatoes enough so that they can be handled without crumbling. Slice the red potatoes ¼ to ½ inch thick. Prepare the dressing in a blender, food processor, or hand-held grinder. Season with salt and freshly ground pepper. Drizzle on the salad and toss gently to coat. Fold in the tender shallot (or scallions; spring-green onions, sweet onion). Cover and chill (about 2 hours). Lettuce (optional).

Cooksnote - substitute fresh rosemary for the basil. Use fresh herbs Published by Wisconsin Trails Magazine (1988).

NOTES : Here's an eye-appealing potato salad from Wisconsin. Asparagus is grown there.

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