Potato, Asparagus and Onion Salad with Champagne Vinaigrette

  • Yield 4 servings
  • Prep 15 mins
  • Cook 40 mins

Roasted fingerling potatoes are tossed with asparagus, red onion and a bright Champagne vinaigrette.


Champagne Dijon Vinaigrette:
1/2 -- shallot, coarsely chopped
1/8 cup champagne vinegar
1/4 cup olive oil, or to taste
1/4 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 -- yellow fingerling potatoes
24 -- asparagus spears, ends trimmed
1 small red onion, sliced 1/2-inch thick
1 small head frisee lettuce
-- Shaved manchego cheese (optional)


  1. To prepare dressing, puree shallots, vinegar and Dijon until smooth. Slowly add oil in a thin stream until dressing is emulsified; cover and refrigerate until ready to serve.
  2. Toss potatoes in a little olive oil and roast at 400°F for 30 minutes or until soft. Grill onion over medium heat for 10 minutes or until soft. Add asparagus to grill and cook for a few minutes to lightly char. Toss vegetables with a small amount of dressing. Heat remaining olive oil in a large skillet until very hot. Garnish with shaved cheese and serve immediately.



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