Daring Cooks Challenge: Potato Asparagus Salad


I wrote a post in which I briefly defended potatoes not long ago (see this post). I do defend potatoes regularly, but that particular post was inspired by the Daring Cook Challenge for June 2011: Healthy Potato Salads!

I continue my defence with the following delicious main dish salad recipe. While sugar snap peas were pretty awesome, this is even better. It’s quite flexible, so feel free to take this illustration and add a twist or vary your proportions. A little mustard in the dressing, perhaps, or some mizuna or arugula?

Potato Asparagus Salad

Serves two as a main dish, 4-6 as a side dish

3 small red potatoes
2 T lemon juice
2 T olive oil
4-6 springs fresh mint, dill, parsley, and thyme (your choice)
2-3 cups green leaf lettuce
1-2 cups fresh spinach
1/2 bunch asparagus, trimmed and cut into 3″ lengths
1 c red kidney beans, cooked (if using canned, drain and rinsed)
Shallot, sliced in rings, to taste
Olive oil, black pepper, and salt to taste
Parmesan or pecorino romano, to taste

Method one: Cook whole potatoes on the stove until tender. Meanwhile, mix together the olive oil, lemon juice, herbs, and black pepper. Remove the potatoes once they are cooked (do not drain water) slice, and dip briefly into the olive oil and lemon juice blend. Cool. Bring the cooking water back to a boil and cook the asparagus for 30 to 60 seconds, or until just barely tender, and immediately drain and rinse in cold water. Drain well.

Method two: Microwave the potatoes until done and continue as described as above. Bring about a quart of water to a boil in order to blanche the asparagus, as above.

Tear the lettuce or spinach, if desired, or layer on a platter. Arrange the potatoes, asparagus, and kidney beans across the greens. Top with the shallot and parmesan, if using, and drizzle with the remaining lemon juice/olive oil blend. If desired, add additional olive oil and black pepper. Enjoy!

Linked to: Simply Sugar and Gluten Free, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday Night Supper Club, Gluten-free Wednesday, Real Food Wednesdays, What’s on Your Plate?, Somewhat Simple, It’s a Keeper Thursday (Yes, I got a little link happy today.)

Salad on Foodista

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3 thoughts on “Daring Cooks Challenge: Potato Asparagus Salad

  1. We love potatoes! This recipe looks wonderful, and I love the color the red kidney beans add. Thanks for participating in the salad challenge!

  2. Pingback: How Does Your Garden Grow: Potatoes | Sustainable Cooking for One

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