Asparagus tuscan spring salad
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Asparagus tuscan spring salad
  Asparagus    Tuscan    Salad  
Last updated 6/12/2012 1:05:17 AM. Recipe ID 30179. Report a problem with this recipe.
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      Title: Asparagus tuscan spring salad
 Categories: Salads
      Yield: 6 Servings
 
     12 sm Red potatoes
      1 lb Fresh asparagus; sliced
           -diagonally
      6    Whole carrots; sliced
           -diagonally
           DRESSING as follows
    3/4 c  Extra virgin olive oil
      6 tb Red wine vinegar
      1 tb Sugar
    1/4 c  Fresh parsley; minced
      3    Fresh basil leaves; minced
      2    Cloves garlic; minced
           Salt and pepper; to taste
      1    Shallot; finely diced
           Romaine lettuce; optional
 
     Look for "small new potatoes" with purple-red skins, and fewer deep
  eyes.
     Boil rinsed potatoes in plenty of lightly salted water, about 15
  minutes, or until just tender.  Drain and set aside.
     Cut the asparagus and carrots to size before cooking.  Steam each
  vegetable separately (a dente).
   -Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.
   -Carrots (1/4-1/3-inch thick) 5 minutes.
     Put the vegetables in a bowl and chill:  to stop cooking and to
  cool the potatoes enough so that they can be handled without
  crumbling.  Slice the red potatoes 1/4 to 1/2 inch thick. Prepare the
  dressing in a blender, food processor, or hand-held grinder.  Season
  with salt and freshly ground pepper.  Drizzle on the salad and toss
  gently to coat. Fold in the tender shallot (or scallions;
  spring-green onions, sweet onion). Cover and chill (about 2 hours).
  Lettuce (optional).
  
  Cooksnote  - substitute fresh rosemary for the basil.  Use fresh herbs
  Published by Wisconsin Trails Magazine (1988). NOTES
  : Here's an eye-appealing potato salad from Wisconsin.  Asparagus is
       grown there.
 




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Recipe ID 30179 (Apr 03, 2005)

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