Asparagus & Potato Salad with Preserved Lemon Dressing
Asparagus & Potato Salad with Preserved Lemon Dressing This bright, herb-packed spring salad celebrates tender asparagus, fresh herbs, and vibrant preserved
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitynaturalfoods.com.
Cooking tools:
- Steamer basket
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Whisk
- Colander
- Paper towel
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Fork
Ingredients
- 1 lb fingerling or baby potatoes, halved
- 1 lb asparagus, cut into 2-inch pieces
- 1 red pepper, small dice
- 2 cups pea shoots, roughly chopped
- 2 green onions, thinly sliced
- ½ cup packed fresh dill, chopped
- ½ cup packed fresh parsley, chopped
- ½ cup packed fresh mint, loosely torn
- ¼ cup toasted almonds, roughly chopped
- 1 tbsp preserved lemon, minced
- ½ tsp garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp grainy Dijon mustard
- 1 tsp raw honey
- 3 tbsp extra virgin olive oil
- 1 tsp salt, plus more to taste
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