Happy Early Saturday Morning! And Happy First Day of December!
Can you believe it’s already here? I don’t know about you but I’m all about the holidays already. The tree is set up, gift lists are created and I’m already thinking about holiday baking and recipes.
Yesterday I made this Warm Potato & Asparagus Salad and thought it would be perfect as a holiday side. It is warm which everybody welcomes on a cold December night.
It copiously serves six but with some simple math can easily be made to feed twelve or twenty-four even. And, well, it is delicious with its warm shallot dressing and a hint of anchovies.
P.S. If you like anchovies, by all means, use more than a hint.
P.P.S. This potato and apple salad.
xo,
Nisrine
Warm Potato and Asparagus Salad Recipe
YIELD: 6 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 25 MIN
Ingredients:
- 1.75 pounds baby potatoes, cut in half
- ¾ cup dry white wine
- 3 eggs
- 3 tablespoons white vinegar
- 1/3 cup olive oil
- Sea salt and ground black pepper, to taste
- 1 shallot, minced
- A small bunch of baby asparagus, cut in half
- 2 ounces anchovy fillets in oil, drained and chopped
Directions:
Place the potatoes in salted water in a large saucepan. Boil over high heat until tender but firm, 18 to 20 minutes. Drain the potatoes in a colander. Immediately sprinkle them white with wine.
Boil the eggs. Shell and cut them into wedges.
In a small bowl, whisk the vinegar, olive oil, salt, and pepper. Transfer to a large pan. Warm the dressing over medium heat. Add the shallot, potatoes, asparagus, and anchovies.
Toss frequently for 3 to 5 minutes, until the salad is warm.
Plate the salad right away. Pour the remaining dressing in the pan over it.
Top with egg wedges.
