This warm salad relies on a robust vinaigrette, steamed spring asparagus and new potatoes.
- For the mustard vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon prepared mustard, preferably Dijon style
- Salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon olive oil
- 3 shallots, peeled and minced
- 3 tablespoons finely chopped parsley leaves
- Flat-leaf parsley sprigs, for garnish (optional)
- For the salad
- 1 pound white or red new potatoes
- 1/4 cup dry white wine (may substitute chicken broth)
- 1 pound asparagus, boiled or steamed and then cooled in an ice bath
- 1 bunch watercress, thick stems trimmed (optional)
For the vinaigrette: In a small bowl, whisk together the lemon juice, mustard and salt and pepper to taste. Whisking constantly, slowly add the oil in a thin stream. Add the shallots and parsley. Set aside.
For the salad: Bring a pot of salted water to a boil. Add the potatoes and cook until tender, 10 to 15 minutes, depending on the size. Drain the potatoes and pat dry with paper towels. Halve or quarter the potatoes, place in a bowl and toss with the wine or broth.
Slice the asparagus on the diagonal into 2- to 21/2 -inch-lengths and add to the warm potatoes. Pour some of the vinaigrette over the asparagus and the still-warm potatoes and gently mix to combine. Reserve any remaining vinaigrette for another use.
To serve, divide the watercress, if using, among individual plates or place it on a platter. Turn the potato-asparagus mixture onto the watercress and garnish with parsley, if using.
From Lisa Yockelson.
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