Potato and asparagus salad with
lemon-basil dressing
Serves 4
An Italian-inspired salad with
asparagus and chunks of potato coated in a lemony basil dressing.
2 lbs (900g) potatoes — peeled and
cut into bite-size pieces
12 asparagus spears — ends cut off, then cut into thirds
5 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons finely chopped fresh basil
½ garlic clove — minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
COOK the potatoes in a large pot of
boiling water for 10 minutes, adding the asparagus for the final 6
minutes of cooking. PLACE the olive oil, lemon juice, basil, garlic,
salt and pepper in a jar with screw-top lid and shake to combine.
RINSE the potatoes and asparagus under cold water then drain
thoroughly. PLACE them in a large bowl with the dressing and toss
gently until well combined.
Variation: Use green beans instead of asparagus.
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