Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers2015-07-09
- 1/3 cup chopped fresh chives
- 1/4 cup Champagne vinegar
- 1 small shallot finely chopped
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 cup extra-virgin olive oil
- 1 1/2 pounds thick asparagus stems peeled
- 1 1/4 pounds baby red potatoes halved or quartered
- 1/3 cup olive oil
- 1/2 cup capers drained, patted dry
- 8 ounces mixed spring greens
- 16 large radishes trimmed, very thinly sliced (about 3 cups)
- 3 large hard-boiled eggs peeled, quartered
- 12 ounces tuna drained
Whisk together first 5 ingredients in a small bowl with olive oil. Season to taste with salt and pepper.
Microwave asparagus in about an inch of water for 7 minutes until tender crisp. Rinse with cold water and set on paper towels to cool and dry.
Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Remove potatoes from water with a spoon and drain in the sink in a colander.
Add the eggs to the potato water and bring to a boil and let cook for 10 minutes. Remove eggs from water and let sit in a bowl of cold water until ready to peel.
Place the potatoes in a bowl and toss with about two tablespoons of the dressing. Set aside.
Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. Let stand at room temperature.
Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers.
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