Spring Salad Dressed with Avocado Aïoli
30 minutes or fewer
A lemony, garlicky aïoli sauce gets its creamy texture from blended
avocado. Fresh tarragon lightly seasons the sauce, which also can be
used as a dip, sandwich spread, or topping for grilled vegetables.
- 12 fingerling potatoes
- 12 oz. asparagus, ends trimmed
- 1 small avocado
- ⅓ cup chopped chives, divided
- 3 Tbs. lemon juice
- 2 Tbs. fresh tarragon leaves
- 1 tsp. honey
- 1 clove garlic, minced (1 tsp.)
- ¼ cup olive oil
- 6 radishes, thinly sliced (½ cup)
1. Bring potatoes and enough water to cover by 3 inches to a boil in large saucepan. Reduce heat to medium-low, and boil 8 to 10 minutes, or until potatoes are easily pierced with knife. Remove potatoes with slotted spoon, and dunk them in large bowl of ice water. Set aside to drain. Add asparagus to cooking water, and cook 1 to 2 minutes, or until asparagus is bright green. Dunk in ice water, and drain.
2. Blend avocado, 1/4 cup chives, lemon juice, tarragon, honey, and garlic in blender until smooth. Pour oil into blender while machine is running, and process until emulsified. Season with salt and pepper, if desired.
3. Spread 2 Tbs. avocado sauce in thick streak on large salad plates with back of spoon. Divide asparagus among plates. Halve potatoes lengthwise, and arrange 6 halves on each plate. Garnish with radish slices and remaining chives.
June 2014 p.28