Best Ever Warm Seasonal Salad
( SERVES 4 )
26/10/2010
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Freshly picked asparagus and sweet new potatoes are the taste of summer and this salad celebrates all that is good about the season.
Ingredients
(You can click on ingredients to see more related recipes)
| 600 g | New potatoes |
| 250 g | Asparagus |
| ¼ cup | Fresh mint |
| ¼ cup | Flat leaf parsley |
| 2 tbsp | Capers |
| 2 | Lemons |
| 3 tbsp | Extra virgin olive oil |
| 190 g | Canned crab meat |
| 4 | Eggs |
Directions
- Cook potatoes in boiling water for 12 to 15 minutes until tender, then remove to a plate with a slotted spoon. Add asparagus to pan and cook for 2 to 3 minutes, drain and refresh under cold water.
- Whizz mint, parsley, capers, lemon juice (of 1 1/2 lemons) and oil in a blender until finely chopped. Season well.
- Toss the warm potatoes in the dressing and divide between 4 plates. Top with asparagus, crab (drained) and eggs (hard-boiled, cooled, shelled and roughly chopped) and serve.
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