Asparagus-Nicoise-Salad on a white platter featured
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Asparagus Nicoise Salad

Asparagus Nicoise Salad is a springtime twist on the classic French Nicoise Salad. With fresh asparagus swapped in for green beans, tender new potatoes, eggs as they only are at the height of spring and a zesty dressing complete with fresh lemon juice and capers, it's a salad that I look forward to all year long.
Course Main Course, Salad
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 531kcal

Ingredients

For the vinaigrette:

  • 1/4 cup chopped fresh chives
  • 1 small shallot chopped
  • 2 tablespoons capers rinsed and drained
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1/2 cup extra virgin olive oil or more
  • salt and freshly ground black pepper to taste

For the salad:

  • 1 pound baby red potatoes
  • 1 pound fresh asparagus woody ends trimmed
  • 4 cups fresh pea shoots or 6-8 ounces spring greens
  • 8 radishes thinly sliced
  • 4 eggs boiled to desired degree of doneness, peeled and halved
  • 2 cans high-quality tuna drained

Instructions

  • Combine all vinaigrette ingredients in a blender except for the olive oil (chives through vinegar); puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (you can make this a day ahead and refrigerate)
  • Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a gentle boil, add a small handful of salt and cook for 10-15 minutes until potatoes are tender. Drain and let cool for 5 minutes or more.
  • Meanwhile, fill a 13" x 9" baking dish halfway with ice water. Cook asparagus in a large skillet of boiling, salted water for 1 to 3 minutes, until bright green and crisp-tender. Transfer asparagus to ice water to cool. Drain asparagus and pat dry. Dry baking dish and place asparagus and reserved potatoes in it and gently toss with 1/4 cup of the vinaigrette to coat.
  • Spread pea shoots or spring greens on 1 large platter or 4 individual plates. Arrange potatoes, asparagus, radishes, eggs, and tuna on greens. Drizzle with vinaigrette. Serve.

Nutrition

Calories: 531kcal | Carbohydrates: 25g | Protein: 34g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 194mg | Sodium: 472mg | Potassium: 976mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2215IU | Vitamin C: 182mg | Calcium: 78mg | Iron: 5.7mg