Asparagus: Tuscan Spring Salad

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:30
Categories : Salads Wisconsin

Amount Measure Ingredient — Preparation Method
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12 small red potatoes
1 pound fresh asparagus — sliced diagonally
6 whole carrots — sliced diagonally
DRESSING as follows
3/4 cup extra virgin olive oil
6 tablespoons red wine vinegar
1 tablespoon sugar
1/4 cup fresh parsley — minced
3 fresh basil leaves — minced
2 cloves garlic — minced
. . .
Salt and pepper — to taste
1 shallot — finely diced
Romaine lettuce — optional

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).

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NOTES : Here’s an eye-appealing potato salad from Wisconsin. Asparagus is
grown there.

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