I notice this recipe, or rather one similar, in a magazine about grilling. It is a chopped mixture that reminds me of salad Nicoise. I think that is cool; dressing down the elegance of the traditional to a backyard variant of a green salad. Now that I sit to upload the recipe, I realize my photo doesn't resemble the magazine photo. Sometime between not having enough green beans and wanting to omit the chopped egg, I steer back toward the formal composition of the salad Nicoise with asparagus as the backdrop.
Sigh. The ingredients are different from my usual salad Nicoise. And, tossing everything together with chopped romaine does come closer to the original magazine recipe. In this form, not only ahi tuna, but grilled salmon and halibut are a natural pairing. Toss in a large bowl, it is casual outdoor dining with a fine china quality. I like the light, crisp cucumber with the well dressed roasted potatoes. The crunchy heat of the radish contrasts with the salty bitterness of the Kalamata olives. Fresh tarragon and a hint of Dijon mustard reminds me of a French countryside picnic....like I've ever been!
Some of these salads I make today are lighter on the acid. Other flavors take the driver's seat. It is spring, as least the calendar says so, and I want to lighten up. This is a way to get potato salad on the menu in a unique form.
|Number of servings:||6 - 8 servings|
|Main Ingredient(s):||Potatoes - Yukon Gold|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 8 oz yellow-flesh tiny new potatoes
- 1 pound asparagus
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon tarragon
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chopped romaine
- 1/2 cup chopped English cucumber
- 1/4 cup pitted Kalamata olives, halved
- 4 radishes, thinly sliced
- 2 tablespoons shallots, thinly sliced
Wash and check the tarragon, set aside.
If the asparagus is large, peel the stalks removing the triangles. Soak, wash and rinse well. Set aside on paper towels.
Place the aspargus onto a jelly roll pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400'F for 3 - 5 minutes until just tender.
Wash the potatoes. Toss with a little olive oil and salt and pepper. Place onto a baking sheet and roast until just tender. Remove from the oven and cool slightly.
Make the dressing by adding the vinegar, olive oil, snipped tarragon, honey, mustard, salt and pepper into a bowl and whisk. Slice the warm potatoes and add. Add the thinly sliced shallots. Cut the asparagus into 3" lengths if you are making a bowl of chopped salad.
If you want to make a bowl of salad, chop the romaine and add to the bowl. Add remaining ingredients and toss gently.
If you want to compose a salad, place a bed of romaine onto the plates. Lay a few asparagus stalks on the lettuce, and top with the potato mixture.
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Making Kosher Salads
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