Okay, let me just start off by saying this is my new favorite salad. It is light, tasty, refreshing, and a little bit off of the beaten path when it comes to salads. I hadn’t planned on making this for dinner until I was inspired to add a little color in my life by the interior designer that was guest starring on the Today Show this morning. So, I opened my fridge intent on finding something vibrant to eat. Luckily for me, there was some gorgeous green asparagus and a large red onion sitting in the back of my refrigerator. I decided to marry the two, and the rest is history. Literally… absolutely no leftovers.
The sharp, bright green of the asparagus is what makes this salad stand out. Also, this is a bold vinaigrette, so I would suggest stirring it in incrementally to achieve the flavor balance that works best for you. Sometimes my palette desires things a little bolder than others dare.
Ingredients
One bunch asparagus
½ tsp salt (plus more to blanch the asparagus)
1/3 lb fingerling potatoes (about 5)
½ cup red onion, diced
3 tbl rice vinegar
4 tbl tsp olive oil
½ tsp dried tarragon
1/8 tsp freshly ground black pepper
Directions
1. Remove the tough base of the asparagus. Leaving the tips whole, cut the asparagus stalk crosswise into very thin discs (roughly ¼” wide).
2. Bring a medium saucepan of lightly salted water to a boil. Blanch asparagus discs and tips for 2-3 minutes. Immediately submerge asparagus in ice bath to stop the cooking and preserve the bright color. Once the asparagus is chilled, drain and blot dry with a paper towel. Set aside in a large bowl.
3. Boil the unpeeled potatoes until cooked through (about 12-15mins). Submerge potatoes in cold water until they are cool enough to handle. Cut the potatoes crosswise into discs (roughly 1/2″ wide) and add to the asparagus. Add diced red onion. Toss carefully to avoid breaking the potatoes. Refrigerate until ready to serve.
4. Meanwhile, in medium bowl, whisk together vinegar, olive oil,1/2 tsp of the salt and tarragon until it emulsifies and becomes ‘creamy.’ Season to taste with ground pepper and additional salt. Toss vinaigrette with salad just before serving.
*Don’t toss the vinaigrette with the salad too long before serving. The acid in the vinegar will dull the color of the asparagus… which will turn this salad from bold to old.