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Asparagus ribbon and potato salad
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Elevate potato salad with asparagus, green beans, roasted hazelnuts, and goat cheese crumbles.
Ingredients:
  • 600g small potatoes, scrubbed
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml white balsamic vinegar
  • 1 garlic clove, crushed
  • 1 baby cos lettuce, leaves separated
  • 1 baby fennel bulb, trimmed, shaved
  • 2 bunches asparagus, trimmed, peeled into ribbons
  • 300g (2 cups) podded fresh broad beans, blanched, peeled (or frozen broad beans, blanched, peeled)
  • 150g (1 cup) frozen baby peas, blanched
  • 4 radishes, trimmed, thinly sliced
  • 45g (1/4 cup) roasted hazelnuts, coarsely chopped
  • 80g soft goat’s cheese, crumbled
Instructions:
  • Preheat your oven to 200C (180C fan forced). Boil the potatoes until just tender, about 12-15 minutes. Drain and halve them before transferring to a lined baking tray. Drizzle with 1 ½ tablespoons of oil, season to taste, and roast for 40 minutes until golden and crisp. Let them cool for 10 minutes before serving.
  • In a jug, combine the vinegar, garlic, and remaining 1 1/2 tablespoons of olive oil. Season to taste.
  • Place lettuce, fennel, asparagus, broad beans, peas, radish, and potato on a platter. Top with hazelnuts and goat’s cheese, then drizzle with dressing.

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