• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asparagus Tuscan Spring Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 12 sm Red potatoes
  • 1 lb Fresh asparagus; sliced
  • -diagonally
  • 6 Whole carrots; sliced
  • -diagonally
  • DRESSING as follows
  • 3/4 c Extra virgin olive oil
  • 6 tb Red wine vinegar
  • 1 tb Sugar
  • 1/4 c Fresh parsley; minced
  • 3 Fresh basil leaves; minced
  • 2 Cloves garlic; minced
  • Salt and pepper; to taste
  • 1 Shallot; finely diced
  • Romaine lettuce; optional

 Directions

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 (1-1/2 to 2-inch lengths) 1-2 minutes.
-Carrots (1/4-1/3-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 1/4 to 1/2 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).

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