Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

Ingredients

• 8 ounces mixed spring greens
• ¹/₃ cup fresh chives
• Chive blossoms (optional)
• 16 large radishes
• ¼ cup Champagne vinegar
• 1 small shallot
• 1 teaspoon honey
• + 9 more ingredients
• • 1 teaspoon Dijon mustard
  • ²/₃ cup vegetable oil
  • ¹/₃ cup extra-virgin olive oil
  • 1 ½ pounds thick asparagus
  • 1 ¼ pounds baby red potatoes
  • ¹/₃ cup olive oil
  • ½ cup capers
  • 3 eggs
  • 12 ounces imported tuna packed in oil

Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes...

View full recipe at Epicurious