5 small white or yukon gold potatoes
1 lb. asparagus
4 small radishes
3 spring onions
1/4 c. white wine vinegar
1/4 c. water
1 T salt
1 1/2 tsp. sugar
1/4 c. olive oil
2 tsp. dijon mustard
2 T white wine vinegar
Directions:
Chop spring onions into medallions. Reserve the greens for later.
Whisk together 1/4 c. vinegar, 1/4 c. water, 1 T. salt, and 1 1/2 tsp. sugar in a small bowl.
Mix in onions, cover bowl, and place in refridgerator.
Place potatoes in a sauce pan and cover with water. Bring to a boil and boil for about 15 min. Until your knife easily goes through the skin.
Drain potatoes and let cool at room temperature.
Cut off tough ends of asparagus. Place asparagus in a saucepan of boiling water and boil the asparagus for 2-3 min.
Drain asparagus and put in a bowl of ice water to cool.
Chop potatoes into chunks and place in a bowl.
Chop asparagus into 1/2 inch pieces and add to bowl.
Thinly slice the radishes and add to the bowl. Chop onion greens and add to bowl.
Add onion from the refrigerator to the bowl(discard the vinegar mixture).
Whisk together 1/4 c. olive oil, 2 tsp. dijon mustard, 2 T. white wine vinegar, salt, and pepper.
Add this mixture to the vegetables until all are coated.
Enjoy!
From: Smitten Kitchen
No comments:
Post a Comment