Potatoes, Asparagus and Peas Vinaigrette
Published April 25, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound tiny new potatoes, preferably red
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Enough dill to yield 2 tablespoons chopped
2 scallions
¾ pound asparagus
1 bunch arugula
1 cup frozen peas
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
65 grams carbs; 356 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 14 grams fiber; 358 milligrams sodium; 16 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
- Step 2
In a large bowl mix the oil, vinegar and mustard.
- Step 3
Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
- Step 4
Wash and break the asparagus stems at point where the woody part meets the tender part. Cut the asparagus just below the tips; then, cut the rest of the stem into ½-inch pieces.
- Step 5
Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
- Step 6
About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
- Step 7
Arrange arugula in flat serving dish.
- Step 8
One minute before the potatoes are finished cooking, stir in the frozen peas.
- Step 9
Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.
Private Notes
Comments
If you catch the asparagus at its newest and most slender form, you'll only be blanching it for thirty seconds, then shocking it in cold water, or perhaps even using it raw, always sliced on the bias.
What doesn't change is how satisfying asparagus is with small potatoes and fresh greens.
Haven't made this salad with peas yet, but the note of sweetness sounds welcome.
This was a great salad, substantial enough for a meal. I roasted
Fingerling potatoes and the asparagus and used frozen peas. The fresh dill and arugula are a perfect flavour combo.
If you catch the asparagus at its newest and most slender form, you'll only be blanching it for thirty seconds, then shocking it in cold water, or perhaps even using it raw, always sliced on the bias.
What doesn't change is how satisfying asparagus is with small potatoes and fresh greens.
Haven't made this salad with peas yet, but the note of sweetness sounds welcome.