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Tuscan Spring Salad

Here's how you make Tuscan Spring Salad
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  • Servings: 5
  • Prep: 20m
  • Cook: 190m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 3 pounds potatoes (12 small red, unpeeled)
  • 1 pound asparagus (fresh, tough ends removed and spears sliced diagonally in 2-inch pieces)
  • 1 1/4 pounds carrots (6 whole carrots, peeled and sliced diagonally in "coins")
  • 3/4 cup olive oil (extra virgin olive oil)
  • 6 tablespoons red wine vinegar
  • 1 tablespoon granulated sugar
  • 1/4 cup parsley, minced (fresh)
  • 3 basil leaves, minced (fresh large leaves, about 1 tablespoon)
  • 2 cloves garlic, peeled and minced
  • Salt and pepper, to taste
  • 1 shallot, peeled and finely diced
  • Romaine lettuce leaves, optional (for serving)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring a large pot of lightly salted water to a boil and add potatoes. Cook about 15 minutes or until just tender. Drain and set aside.

  • Step 2: Steam asparagus for 1-2 minutes and place in colander. Run cold water over them to quit cooking.

  • Step 3: Steam carrots for 5 minutes and run under cold water.

  • Step 4: Slice potatoes 11/2 inch thick. Place all vegies in a bowl and chill while preparing the dressing.

  • Step 5: In a blender add oil, vinegar, sugar, parsley, basil and garlic. Blend until smooth. Season to taste

  • Step 6: Drizzle dressing on vegies and toss in diced shallot.

  • Step 7: Cover and chill for 2 hours.

  • Step 8: Seve as is or place romaine leaves on plates and top with salad.

We hope you enjoy this recipe!

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