Text 25579, 88 rader
Skriven 2015-04-01 07:17:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 538
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tuna, Asparagus & New Potato Salad w/Chive Vinaigrette
 Categories: Salads, Dressings, Potatoes, Eggs
      Yield: 6 servings

MMMMM------------------------VINAIGRETTE-----------------------------
    1/3 c  Chopped fresh chives
    1/4 c  Champagne vinegar
      1 sm Shallot; coarsely chopped
      1 ts Honey
      1 ts Dijon mustard
    2/3 c  Vegetable oil
    1/3 c  Extra-virgin olive oil

MMMMM---------------------------SALAD--------------------------------
  1 1/2 lb Thick asparagus; stems
           - peeled
  1 1/4 lb Baby red potatoes, halved or
           - quartered
    1/3 c  Olive oil
    1/2 c  Capers; drained, patted dry
      8 oz Mixed spring greens
     16 lg Radishes; trimmed, very
           - thin sliced (about 3
           - cups)
      3 lg Hard-boiled eggs; peeled,
           - quartered
     12 oz Tuna packed in oil; drained
           Chive blossoms (opt)

  FOR VINAIGRETTE: 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.

  FOR SALAD: Cook asparagus in large skillet of boiling
  salted water until just tender, 4 to 5 minutes. Transfer
  asparagus to 13" x 9" x 2" pan of ice water to cool.
  Drain asparagus and pat dry.

  DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels,
  then plastic, and chill.

  Place potatoes in large saucepan. Add enough water to
  cover potatoes by 1 inch. Sprinkle with salt. Bring to
  boil and cook until potatoes are tender, 10 to 15 minutes,
  depending on size of potatoes. Drain; let cool 5 minutes.
  Place in medium bowl. Add 1/4 cup vinaigrette; toss to
  coat. Season to taste with salt and pepper.

  Heat olive oil in small skillet over medium-high heat. Add
  capers and fry until capers are crisp and open like
  flowers, stirring often, 45 to 60 seconds. Using slotted
  spoon, transfer capers to paper towels to drain.

  DO AHEAD: Potatoes and capers can be made 2 hours ahead.
  Let stand at room temperature.

  Place asparagus in large bowl. Add 2 tablespoons
  vinaigrette and toss to coat. Toss potatoes again to coat,
  adding 1 more tablespoon vinaigrette if dry. Place greens
  and radishes in another large bowl. Toss with enough
  vinaigrette to coat. Spread greens and radishes over large
  platter. Arrange potatoes, asparagus, eggs, and tuna atop
  greens. Drizzle some vinaigrette over tuna. Sprinkle with
  fried capers and chive blossoms, if desired.

  by Molly Stevens

  Bon App+¬tit | April 2009

  Yield: Makes 6 servings

  MM Format by Dave Drum - 29 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... When chickens get to live like chickens, they'll taste like chickens, too.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)