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Asparagus and potato salad with wild garlic

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Ingredients for 4 servings:

  • 500 g potatoes, small
  • 500 g asparagus, green
  • 1 small fennel
  • ½ bunch wild garlic
  • lemon juice
  • olive oil
  • Sugar
  • salt and pepper
  • 1 tsp sesame-salt mixture, roasted (Gomasio)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

Boil the potatoes (you can leave the new ones on with their skins on) and quarter them lengthwise. Peel the asparagus, cut into pieces, and cook until tender. Thinly slice the fennel and blanch briefly. Place everything in a bowl. Finely slice the wild garlic, adjusting the quantity to taste. Mix the lemon juice, olive oil, salt, pepper, and a pinch of sugar to make a dressing, then fold in the wild garlic. Pour the dressing over the salad ingredients, mix gently, and let stand for a while. Sprinkle with the sesame and salt mixture before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Date treats

Roasted sesame seeds with salt, Gomasio