This simple but sensational salad is dressed with a thick buttermilk vinaigrette. Nigella calls it, “a paean to Springtime”.
For the salad:
zest of 1/2 lemon
small bunch fresh mint
1 lb. baby new potatoes
1 lb. fresh asparagus, cut into 2″ pieces
1/2 tsp. sea salt flakes or 1/4 tsp. fine sea salt flakes
3 tbs. olive oil
2 tsp. chopped fresh tarragon
1 1/2 cups halved radishes
4 cups peas shoots, watercress or other salad green, to serve
For the dressing:
1/4 cup buttermillk
2 tsp. Dijon mustard
1 tbs. lemon juice
1 tbs. chopped fresh mint
2 tbs. chopped fresh chives
1/2 tsp. sea salt or a pinch fine sea salt
grinding of black papper
Heat the oven to 400°F.
Steam the potatoes with the lemon zest and 2 sprigs of mint for about 20 minutes, or until the potatoes are tender. Remove the mint.
Put the asparagus in a small roasting tin and toss with the salt and olive oil. Roast in the oven for 10-15 minutes (6-8 minutes if they are skinny). Tumble the potatoes into the roasting tin, add the fresh tarragon and radishes.
Meanwhile, whisk all the dressing ingredients together. Toss with the asparagus and potatoes. Arrange the greens in a bowl or on a plate, then mound the salad on top to serve.
Serves 6-8
Cooking with Nigella 