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

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers
Photo by Lisa Hubbard

Ingredients

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

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

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