Potato, Asparagus & Onion Salad with Champagne Vinaigrette Recipe

Recipes

Potato, Asparagus & Onion Salad with Champagne Vinaigrette

Submitted By: Jamie Lauren

Created by Top Chef alum Jamie Lauren, this recipe is served with her Walnut Crusted Crispy Chicken Breast.

Quick Chef Collection

Ingredients

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

Salt and pepper to taste

*More dressing might need to be made if you prefer heavily-dressed salad.

Salad:

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

Directions

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.
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.