Spring Salad
Nothing possibly celebrates Spring more than white asparagus, small young potatoes and eggs. This salad brings together the light and fresh flavours of Spring. The vibrant yellow of the yolks and the bright green of the cress make this dish pretty to look at.
For the vinaigrette, I used a lemon aromatised olive oil – it adds an extra kick to the salad.
| 12 | White asparagus |
|
500 g
|
small, young potatoes |
| 1 |
Spring onion
|
| 4 |
Eggs
|
|
1 bunch
|
Cress
|
|
5 Tbsp
|
Extra Virgin olive oil
|
|
2 Tbsp
|
Lemon aromatised olive oil
|
|
3 Tbsp
|
White balsamic vinegar
|
|
1 tsp
|
Mustard
|
|
Salt and black ground pepper for seasoning
|
-
Wash and cut the potatoes in half – I like the potatoes with the peel.
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Generously peel the bottom half of the asparagus with a peeler to remove the outer hard fibres, then cut them in half.
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From the Spring onion use just the green part and chop it into rings.
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Boil the eggs for 7–8 minutes. Cool them off in cold water and peel them. Cut the eggs lengthwise in half. The yolk should still be slightly waxy.
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Bring a large pan of water to the boil and add the potatoes—cook, for about 8 minutes. Reduce the heat to a simmer and add the asparagus and the spring onion rings. Let all simmer for about 15 minutes. Check the potatoes and asparagus if they are tender.
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Drain the hot water off and cool the potatoes, asparagus and onion in cold water for a minute. Don't let them go cold completely; the salads flavours are best when at room temperature.
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Mix the two olive oils, the balsamic vinegar and mustard to a vinaigrette and season with salt to taste.
Serving | Place the potatoes and asparagus mix on plates, top with egg halves drizzle generously with the vinaigrette. Finally, sprinkle with some cress and give a twist of fresh ground—pepper on top.
