Asparagus & New Potato Salad with Dolcelatte & Basil
Ingredients
- 500 grm fresh asparagus. cleaned and trimmed
- 225 grms baby new potatoes. cooked and halved
- 250 grms cherry tomatoes. halved
- 50 grms Stoned Black Olives halved
- 2 Shallots Finely Chopped
- 1 bunch fresh basil leaves. shredded
- 150 grms Dolecelatte Cheese
- 4 tbspn extra virgin olive oil
- Juice of ½ a lemon
- sea salt and freshly ground black pepper
Accompaniment
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Method
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1
1. Bring a large pan of salted water to boil, drop in asparagus and blanch for 2-3 minutes until just tender.
2. Drain and plunge into cold water to prevent further cooking.
3. Whisk the lemon juice and olive oil together, season with salt and pepper.
4. Put asparagus, potatoes, tomatoes, olives, shallots and basil into a large bowl and toss together with the dressing.
5. Serve with the dolcellate crumbled over as a garnish.
Chef's Tips
1. Feta or Gorgonzola can also be used successfully in this salad.
2. When in season use British asparagus and Jersey Royals, these make this salad even more delicious.
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