Asparagus, Potato and Fennel Salad with Italian Dressing

Cooking Time

Ingredients

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Ingredients

  •   12 cooked asparagus spears
  •   Approximately 20 roast spuds
  •   2 shallots, sliced
  •   A handful of rocket leaves
  •   1 fennel bulb, blanched and finely sliced
  • g

For the italian dressing (makes 1 litre)

  •   4 egg yolks
  •   4 tsp caster sugar
  •   2 tsp Dijon mustard
  • ml olive oil
  • ml white wine vinegar
  •   Juice of 3 lemons
  •   Freshly chopped oregano leaves

Method

  • 1

    Step 1

    Slice the asparagus diagonally, cut up the spuds, if necessary, and put all the salad ingredients into a large bowl.
  • 2

    Step 2

    Season well and dress with about 200ml of the dressing. (If you like you can serve with warm spuds and asparagus.)

Ingredients

  • 12 cooked asparagus spears
  • Approximately 20 roast spuds
  • 2 shallots, sliced
  • A handful of rocket leaves
  • 1 fennel bulb, blanched and finely sliced
  • g
  • 4 egg yolks
  • 4 tsp caster sugar
  • 2 tsp Dijon mustard
  • 600 ml olive oil
  • 200 ml white wine vinegar
  • Juice of 3 lemons
  • Freshly chopped oregano leaves