It's bank holiday Monday and theres just the three of us. Following yesterdays carb overload we are having a simple lunch of roast chicken and new potato and asparagus salad.
Ingredients
10 small/medium sized baby potatoes
1 tsp fine salt
1 large bunch asparagus (about 10 spears), woody ends removed, spears cut into 3/4″ pieces
Handful of rocket leaves, washed and torn
Caper Dressing
6 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 c salted capers, rinsed and finely chopped
Handful of dill fronds, chopped
Sea salt and freshly ground pepper
2 tbsp lemon juice
1/4 c salted capers, rinsed and finely chopped
Handful of dill fronds, chopped
Sea salt and freshly ground pepper
Method
Half-fill a large saucepan with cold water and add potatoes and salt. Bring to a boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into halves or quarters (depending on their size – you want bite sized pieces)
Half-fill a large saucepan with cold water and add potatoes and salt. Bring to a boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into halves or quarters (depending on their size – you want bite sized pieces)
Meanwhile, half fill a medium sized saucepan with water, bring to a boil and add the asparagus. Cook for 2-3 minutes, then drain and plunge into a bowl of iced water.
To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper.(I didn't have any dill but I'm sure it would have been great)
Place the potatoes and asparagus in a large bowl, then coat with half the dressing. Turn out onto a large, flat serving platter. Dress with the torn watercress leaves, drizzle with the remaining dressing and serve.
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