Potatoes, Asparagus and Peas Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tiny new potatoes, preferably red
- 2teaspoons olive oil
- 2tablespoons balsamic vinegar
- 1tablespoon Dijon mustard
- Enough dill to yield 2 tablespoons chopped
- 2scallions
- ¾pound asparagus
- 1bunch arugula
- 1cup frozen peas
- â…›teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
356 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 14 grams dietary fiber; 14 grams sugars; 16 grams protein; 358 milligrams sodium
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.