How do you make a salad that screams of spring! First, start with fresh asparagus and add creamy, red potatoes, a touch of onion, and sweet, cherry tomatoes. Next, add handfuls of fresh parsley and herbs. And lastly, douse with plenty of fresh squeezed lemon juice and olive oil. Besides it being a sign of spring, this salad makes a perfect side for an outdoor supper/BBQ, or to take on a picnic accompanied with a rustic loaf of bread and your favorite cheese, (vegan) meat, and beverage. Enjoy the season!
Ingredients / Serves 4-6 as a side
2.5 pounds red potatoes
1/2 red onion, sliced thin
1 pound (16 ounces) asparagus, cut in 2 inch long pieces
1 cup cherry tomatoes, halved
1/2 cup parsley, chopped
1/2 cup fresh dill or 1/2 tablespoon dried
1/3 cup lemon juice, fresh squeezed
1/3 cup olive oil
1 tablespoon balsamic or red wine vinegar
1/2 tablespoon Dijon mustard
3-4 cloves garlic, chopped fine
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon each sea salt/black pepper (or to taste)
Instructions
Step 1) Wash and scrub potatoes and bring them just to a boil in a 4-5 quart saucepan or pot. Turn down to low and simmer for 15-20 minutes until tender, but not overcooked (you can test doneness by inserting a thin knife or cake tester into potato). Drain potatoes and let cool, covered, (leave lid, or saran wrap cracked just enough to let the steam escape) in refrigerator for 30 minutes.
Step 2) While potatoes cool, wash and blanch the asparagus. To blanch, bring 2″ inches of water to boil in medium saucepan. Add cut asparagus. Turn down to med-low and simmer until asparagus turns a bright green, 2-3 minutes at most. Drain immediately and run under cold water for several minutes to stop the cooking process. Do not over cook. Let drain well.
Step 3) Once cool, cut the potatoes into large 1-2″ inch chunks or cubes and place in a large mixing bowl. Add blanched and drained asparagus, halved tomatoes, and sliced onion, parsley, and dill. Do not stir.
Step 4) Wisk together lemon juice, olive oil, vinegar, mustard, garlic, rosemary, and salt/pepper. Pour over salad, reserving 1/4 cup of marinade. Gentling fold and toss salad until all the vegetables are well-coated. Just before serving, pour the reserved dressing over the top. Serve at room temperature or chilled.
