1 pound small white potatoes
1 pound small red potatoes
2 tablespoons dry white wine (optional)
2 tablespoons vegetable stock
2 cups cherry tomatoes, whole or halved
1⁄2 cup black Kalamata olives, cut into 1/4 inch rounds
2 bunches thin asparagus, cut into 1 inch pieces.
12 oz. frozen organic edamame
1/2 pound green beans, trimmed and cut into 2 inch pieces
1/2 cup red onion, thinly sliced into half rounds
1/2 cup capers
Cut the potatoes into bite size pieces and drop into boiling salted
water, simmering about 8 minutes until just tender when pierced with a
knife. Drain in a colander and cover with a towel to steam and cool to
Gently toss potatoes in a very large bowl with the wine and stock.
Cover with a towel as the liquids are absorbed before adding the other
Blanch the green beans in boiling salted water for 3 to 5 minutes
until bright green and just tender, then shock in an ice bath and drain.
Blanch the asparagus in boiling salted water for 3 to 5 minutes until
bright green and just tender, then also shock in an ice bath and drain.
Add all ingredients to potatoes and gently toss with dressing.
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup olive oil
2 tablespoons fresh minced dill
2 tablespoons minced flat leaf parsley
2 tabslepoons fresh basil leaves, chiffonade
1 bunch scallions, green and white parts cut into small rounds
zest and juice of one lemon
Whisk all ingredients together and gently toss salad. Cover and
refrigerate for several hours for the best flavor, but it can be served
right away also.
Place salad on a fresh lettuce leaf and garnish with the asparagus tips or a chiffonade of basil and a slice of lemon.