Inspired by this potato and asparagus salad. I took the mustard dressing idea as a base, but added tahini to make it creamier. Deliciously tangy!
4 russet potatoes
1 large yam (the kind with pale yellow flesh)
2 bunches asparagus
1 bunch green onion
4 cloves garlic
2 lemons
Dill
Basil
Dijon Mustard
Tahini
Olive Oil
Sea Salt
Black Pepper
Wash and chop the potatoes + yam. Toss in a bit of olive oil, lots of dill, sea salt, pepper, and basil. Roast at 425 until starting to brown.
Meanwhile, cut and steam the two bunches of asparagus. Once steamed, chop into large pieces and set aside in serving bowl.
Chop green onions and garlic. Use about 1/2 of the total green onion bunch. Place in a bowl; squeeze the juice of both lemons over the onions and garlic. Add several tablespoons of mustard and olive oil, to taste. Add two tablespoons of tahini, make sure to mix well and emulsify. Finish with sea salt and cracked black pepper to taste.
Remove potatoes from oven, move into serving bowl with asparagus. Toss with dressing and serve warm.
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