*  Exported from  MasterCook  *

                     Asparagus: Tuscan Spring Salad

Recipe By     : Wisconsin Country Gourmet
Serving Size  : 6    Preparation Time :0:30
Categories    : Salads                           Wisconsin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      sm            Red potatoes
   1      lb            Fresh asparagus --
                        - sliced diagonally
   6                    Carrots -- sliced diagonally
                        Dressing:
     3/4  c             Extra virgin olive oil
   6      tb            Red wine vinegar
   1      tb            Sugar
     1/4  c             Fresh parsley -- minced
   3                    Fresh basil leaves -- minced
   2      cl            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" lengths) 1 to 2 minutes.
Carrots (1/4 to 1/3" 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" 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).

Note: Substitute fresh rosemary for the basil.  Use fresh herbs.

Recipe FROM: Wisconsin Trails Magazine, 1988

Posted by: Hanneman


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