The Red and the Green

Red potatoes and asparagus are particularly complimentary salad partners, but that doesn’t mean you should stop with this recipe. The combination is also versatile. Although I often use the salad as a side dish, you could easily add cooked shrimp to the mixture and present it as a main course.

ASPARAGUS AND RED POTATO SALAD

1 1/2 teaspoons minced garlic

2 1/4 teaspoons Dijon mustard

6 tablespoons balsamic vinegar

Salt

1 cup extra-virgin olive oil

2 pounds small red potatoes, cleaned but not peeled

2 pounds large asparagus

1/2 cup chopped green onions, including 2 inches of green stems

Freshly ground pepper

1 head Boston lettuce, leaves washed and dried

1 head radicchio, leaves washed and dried

1/4 cup chopped parsley and/or chives

Place garlic, mustard, vinegar and 3/4 teaspoon salt in non-aluminum bowl and whisk well. Gradually whisk in olive oil.

Bring 4 quarts water to boil and add potatoes and 1 tablespoon salt. Cook until potatoes are tender when pierced with knife, 15 to 20 minutes. Drain well. Cut potatoes into quarters, then halve quarters.

Cut off and discard tough ends from asparagus stalks. With vegetable peeler, peel stalks, starting just below tips. Cut stalks on diagonal into 2-inch pieces. Bring 4 quarts water to boil and add 2 teaspoons salt and asparagus. Boil until tender, 3 to 4 minutes. Drain in colander and refresh under cold running water. Pat dry. (Potatoes and asparagus can both be prepared several hours ahead, covered loosely with plastic wrap and left at room temperature.)

When ready to serve, toss potatoes, asparagus and green onions in bowl. Heat dressing over medium heat until hot. Pour over vegetables and toss well to coat. Season to taste with salt and pepper.

Arrange a border of alternating lettuce and radicchio leaves on serving plate or in bowl. Mound salad on leaves and sprinkle with parsley. Makes 8 servings.