Asparagus & New Potato Salad /Green Bell Pepper Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Asparagus & New Potato Salad /Green Bell Pepper Vinaigrette

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 6 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For The Dressing:

1 green bell pepper -- cored, seeded, and

cut into 1/2-inch dice

1 fresh poblano pepper -- cored, seeded, and

cut into 1/2-inch dice

1/2 cup onion -- cut into 1/2-inch

dice

2 teaspoons cider vinegar

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/4 cup extra virgin olive oil

For The Salad:

6 medium new potatoes -- (about 1 1/2

pounds) scrubbed and cut into 1-inch dice

1 pound fresh asparagus sliced crosswise into

1-inch lengths (tough stems peeled)

1 bunch scallions or other green onions -- (about 6 small)

thinly sliced

1/2 cup minced parsley (preferably Italian)

 

1. To make the dressing: Combine the two peppers and the onion with 1/4 cup

water in a saucepan and place it over high heat. Bring it to a boil, cover,

and lower the heat to medium low. Simmer until the peppers are quite soft,

about 15 minutes. Transfer the pepper-onion mixture to a blender or food

processor, and puree until smooth. Add the vinegar, salt, and pepper, and

turn on the motor. With the machine running, slowly drizzle in the olive oil

until it is incorporated and emulsified. Set the dressing aside.

 

2. Bring enough water to corer the potatoes to a boil over high heat. Add

the potatoes, bring it back to a boil, and reduce the heat to medium. Simmer

until the potatoes are just tender, about 8 to 10 minutes. Drain and spread

the potatoes on a platter to cool.

 

3. Prepare a bowl of ice water that will hold all the asparagus at once.

Bring another pot of water to a boil, drop in the asparagus, and blanch it

for 30 seconds, or until it is bright green. Immediately drain and plunge it

into the ice water to arrest the cooking. Drain at once and spread the

asparagus on a platter to cool.

 

4. Just before serving, combine the potatoes, asparagus, green onions, and

parsley in a bowl or platter. Pour the dressing over the salad and toss

until it is uniformly mixed. Taste and correct the seasoning, and toss until

blended.

 

Serves 6

 

 

- - - - - - - - - - - - - - - - - -