TUNA, ASPARAGUS, NEW POTATO SALAD/CHIVE VINAIGRETTE/FRIED CAPERS

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Tuna, Asparagus, New Potato Salad/Chive Vinaigrette/Fried Capers image

A springy take on Nicoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Very exciting and oh so good! Bon Appetit Magazine, April 2009 edition. Recipe: Molly Stevens - a cooking teacher and a James Beard Award-winning cookbook author, who lives in Vermont.

Provided by Manami

Categories     Tuna

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 16

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
1 1/2 lbs thick asparagus, stems peeled
1 1/4 lbs 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)

Steps:

  • 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.* Can be made 1 day ahead;.c over and chill.
  • SALAD:.
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.
  • Transfer asparagus to 13x9x2-inch pan of ice water to cool.
  • Drain asparagus and pat dry.** 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, and 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.
  • 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.
  • **** 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.

Nutrition Facts : Calories 688.1, Fat 56, SaturatedFat 8.3, Cholesterol 116.2, Sodium 612.8, Carbohydrate 24.4, Fiber 5.2, Sugar 4.1, Protein 24.9

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