A delightful recipe for a salad loaded with spring flavors and colors. New potatoes, tender asparagus and the smoky taste of bacon. Good on its own or as a fine appearance on a BBQ.
Yield: 4-6 servings
Time: 40 minutes
Ingredients:
Salad:
- 1 1/2 lbs (675 g) new red potatoes, scrubbed and skin left on
- 6 white asparagus spears, trimmed and peeled
- 6 green asparagus spears, trimmed
- 2 Tbsp extra virgin olive oil
- salt and freshly ground pepper
- 1 cup (140 g) bacon dices
- 1 cup (200 g) cherry tomatoes, sliced lenghtwise
- 2 cups (100 g) arugula
Vinaigrette:
- 1/3 cup (80 ml) extra virgin olive oil
- 3 Tbsp white balsamic vinegar or to taste
- 1 tsp Dijon mustard
- 2 Tbsp fresh tarragon, finely minced
- salt and freshly ground pepper
Preparation:
Preheat oven to 400° F/200° C.
Line a baking sheet with parchment paper. Spread asparagus in a single layer on the baking sheet. In a small bowl, whisk 2 tablespoons olive oil, salt,
While the asparagus are cooling, cook potatoes in salted water for about 15-20 minutes or until tender.
Sauté bacon dices in a saucepan until crispy. Set them on paper towels to drain. Reserve 2 tablespoons of the bacon fat for later on.
Prepare the vinaigrette. Whisk olive oil, balsamic vinegar, mustard, tarragon, salt and pepper in a bowl.
When potatoes are cool, slice them into rounds. Drizzle potatoes with the 2 tablespoons bacon fat and toss. Arrange potatoes with the asparagus pieces, arugula and sliced cherry tomatoes on a serving dish. Sprinkle with the bacon dices and drizzle with the vinaigrette. Toss gently and serve.
