Asparagus: Tuscan Spring Salad

Title:
Asparagus: Tuscan Spring Salad

Yield:
6 Servings

Categories:
Salad




Ingredients:





    12 sm Red potatoes


     1 lb Fresh asparagus; sliced


          -diagonally


     6    Whole carrots; sliced


          -diagonally





----------------------------------DRESSING----------------------------------


   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





 From: PatH 


 


 Date: Fri, 26 Apr 1996 11:38:57 -0700 (PDT)


 


 Recipe By : Wisconsin Country Gourmet (posted by Hanneman)


 


 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).


 


 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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