Click to See How-To Video!
Asparagus & New Potato Salad with Citrus-Dijon Vinaigrette
Prep: 20 minutes plus cooling
Cook: 15 minutes • Serves: 8
2 large carrots, cut crosswise into 1-inch pieces
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon chopped fresh thyme
1 tablespoon Our Family® Dijon Mustard
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon Our Family® Salt
1 teaspoon Our Family® Pure Ground Black Pepper
1/2 cup Our Family® Extra Virgin Olive Oil
1 medium fennel bulb, halved and thinly sliced, fronds reserved for garnish (optional)
1/2 cup crumbled goat cheese
1.Line rimmed baking pan with paper towel. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. During last 5 minutes of cooking, add carrots; cook 5 minutes or until fork-tender. During last 2 minutes of cooking, add asparagus; cook 2 minutes or until fork-tender. Drain potato mixture; spread on prepared pan and cool completely.
2.In large bowl, whisk garlic, lemon juice, orange juice, thyme, mustard, lemon zest, orange zest, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Fold in fennel, cheese and potato mixture. Makes about 8 cups.
3.Serve salad garnished with fennel fronds, if desired.
Approximate nutritional values per serving (1 cup salad):
223 Calories, 17g Fat, 4g Saturated Fat, 7mg Cholesterol, 368mg Sodium,
16g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 4g Protein
