Asparagus Nicoise Salad with Herb Lemon Vinaigrette
What You Need
For Dressing:
- 1/4 cup olive oil
- 1 tsp capers
- 1 tsp chopped chives
- 1 tbsp chopped dill
- 1/2 tsp lemon zest
- 1 1/2 tsp honey
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp black pepper
- 1/4 tsp salt
For Salad:
- 1/2 lb red potatoes, quartered
- 1/2 lb fresh asparagus, woody ends trimmed
- 4 radishes, halved and quartered
- 1/4 cup sliced cucumber
- 1/2 cup chopped tomatoes
- 2 tsp capers
- 1/8 cup kalamata olives, halved
- 2 eggs, boiled to preferred yolk doneness, peeled, and halved
- 4 ounces high quality canned tuna
- Fresh dill sprigs, for garnish
Prep Time: 10 min
Cook Time: 15 min
2
Fresh Asparagus
What You Do
For Dressing:
Place all ingredients except olive oil in a blender. Puree and slowly add the olive oil. You can make this by hand, but make sure you chop everything very finely and whisk the ingredients. The dressing can be made in advance and stored in the fridge.
For Salad:
Preheat the oven to 400°F. Place asparagus on a baking sheet and lightly brush with olive oil. Roast asparagus for 6-7 minutes. The asparagus should be slightly soft.
While asparagus cooks, boil the potatoes in water until fork tender. Remove from heat once cooked and set aside.
To plate, place asparagus on a platter. Top with tomatoes, potatoes, olives, capers, cucumber, and radishes. Top with eggs, tuna, and dill sprigs. Dress once individually plated.
All ingredients can be made in advance. The salad can be served warm, room temperature, or cold.
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