Capers are my new love. Can't get enough of 'em. This salad is delicious and perfect for summer - serve it with a barbied lamb steak for a match made in heaven or for a more instant hit try smoked mackerel. Or, like me, make it the main event with a nice crisp chablis.... mmmmwwwarrrrrr.....
The recipe is taken from
What Katie Ate.
Ingredients
10 small/medium sized baby potatoes
1 tsp fine salt
1 large bunch thin asparagus (about 10 spears), woody ends removed, spears cut into 3/4″ pieces
Handful of watercress leaves, washed and torn
Caper Dressing
6 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 c salted capers, rinsed and finely chopped
Handful of dill fronds, chopped
Sea salt and freshly ground pepper
Half-fill a large saucepan with cold water and add potatoes and salt. Bring to a boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into halves or quarters (depending on their size – you want bite sized pieces).
Meanwhile, half fill a medium sized saucepan with water, bring to a boil and add the asparagus. Cook for 2-3 minutes, then drain and plunge into a bowl of iced water.
To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper.
Place the potatoes and asparagus in a large bowl, then coat with half the dressing. Turn out onto a large, flat serving platter. Dress with the torn watercress leaves, drizzle with the remaining dressing and serve.
