Asparagus Salad with Arugula, Fennel, Crispy Potato and a Creamy Italian Dressing
The Right Recipe
The Right Recipe
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  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced fresh herbs (parsley, dill, tarragon or thyme)
  • 2 tablespoons sour cream
  • 1 teaspoon honey
  • 6 tablespoons extra vingin olive oil
  • salt and pepper to taste
  • 1 bunch asparagus, trimmed
  • 1 small bulb fennel, quartered, cored and cut into thin strips
  • 3 cups fresh baby arugula, stemmed
  • 6 small new potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 6 tablespoons of olive oil slowly and whisk until blended. Season with salt and pepper to taste and set aside.
  • 3 minutes then remove with a slotted spoon and set aside to cool. Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus) Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.
  • 8-10 minutes, occasionally tossing the potatoes, until tender on the inside and golden brown on all sides. Season lightly with salt and pepper.
  • 1/2 of the dressing. Add the crispy diced potatoes and toss again. Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.
  • 2-3 as a main course or
  • 4-6 as a side dish



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