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

April 14, 2015
Recipe by: Molly Stevens

If you are looking for a light spring salad that will not only cure your craving for something fresh on these warm spring days, but impress any friends that may be ready to enjoy lunch with you...Look no further!  This recipe is filled with fresh spring veggies and delicious tuna.  You will not be let down by the flavor or how this meal satisfies your hunger.

When we made it we were pleased to find that almost all of the veggies were found at our local farmers-market fresh and ready to eat!

 


Prep Time: 10 Minutes
Cook Time: 20 minutes
Yield: 6 servings
Difficulty: Easy

Ingredients

For vinaigrette:

  • 1/3 cup chopped fresh chives
  • 1/4 cup Champagne vinegar
  • 1 small shallot, coarsely chopped
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2/3 cup vegetable oil
  • 1/3 cup extra-virgin olive oil

For salad:

  • 1 1/2 pounds thick asparagus, stems peeled
  • 1 1/4 pounds baby red potatoes, halved or quartered
  • 1/3 cup olive oil
  • 1/2 cup capers, drained, patted dry
  • 8 ounces mixed spring greens
  • 16 large radishes, trimmed, very thinly sliced (about 3 cups)
  • 3 large hard-boiled eggs, peeled, quartered
  • 12 ounces imported tuna packed in oil, drained
  • Chive blossoms (optional)
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Directions

For vinaigrette:

  1. In a food processor, puree all ingredients except the oil for vinaigrette until smooth.
  2. With machine running, gradually add vegetable oil, then olive oil.
  3. Season to taste with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

For salad:

  1. Cook asparagus in large Swiss Diamond skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to bowl of ice water to cool. Drain asparagus and pat dry.
  2. Place potatoes in large Swiss Diamond 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.
  3. 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.
  4. 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.
  5. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.
  6. 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.