I have just returned from a brief trip to the USA and I was reminded how good they are at making salads.
There has been a real turn around with the weather here and with the asparagus season in full swing and the beginning of the new potato season, we have two great vegetables to use as the base of a salad meal. We all love the satisfaction of preparing healthy and delicious dishes!
Don’t just think of salad as a side dish to a meal, think of it as a meal. Who can resist a platter highlighting summer’s bounty – cucumber, crispy iceberg lettuce, crunchy radishes, perfectly cooked asparagus, tiny new potatoes. You can add as much or as little as you like but think - colour, texture, freshness, crunch, protein content and then, of course, a great dressing, as this can be the difference between an average salad and a great salad.
This potato and asparagus salad is great and feel free to add sliced chicken, chopped walnuts, or diced avocado. Let the creative juices flow!
Cook it and love it.
Potato and Asparagus Salad with Tarragon Verjus Dressing
1 kg asparagus
500g new potatoes
1 teaspoon coriander seeds
1/4 cup fresh tarragon
1/4 cup Italian parsley
2 tablespoons chives, chopped
1/3 cup verjus
1 teapsoon Dijon mustard
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
Bring a large pot of water to the boil and briefly cook asparagus for 2-3 minutes. Using tongs transfer to a large bowl of iced water. Drain.
Add potatoes to the pot and cook until tender. Drain and let cool slightly.
In a mini food processor, pulse coriander seeds until crushed. Add tarragon, parsley, chives and process until finely chopped. Add the verjus, mustard and process until smooth. With the processor running add the oil in a fine stream. Season with salt and pepper.
Slice potatoes in half. Place in a bowl with some of the dressing and toss gently. Arrange on a platter with asparagus on top. Drizzle with some of the extra dressing.