Italian Spring Salad

Italian Spring Salad

I asked the Vegetarian what he wanted for dinner and he said 'anything but salad' so as I was the one cooking, instead of paying attention to his request, I decided to make a salad anyway! Rather than being met with disappointment this potato, asparagus, sun-dried tomato, pine nut and basil salad went down a treat. Not only that but the portion I had been saving for lunch the next day was quickly eaten behind my back. I’m not going to lie, a HUGE argument took place but at least the salad was a success! This potato concoction is perfect for spring; the pine nuts give texture and the finely chopped sun-dried tomatoes and kalamata olives/anchovy fillets add a nice salty taste to it.

½ bunch of Asparagus
Handful baby potatoes
Few fresh basil leaves, chopped
Handful pine nuts
2 sun-dried tomatoes, finely chopped

Parmesan shavings

V: 5 kalamata olives, pips removed, sliced

P:  A few anchovy fillets

Boil the potatoes for about 20 minutes or until cooked. Drain, leave to cool and cut into quarters.

Cook the asparagus in boiling water for a few minutes, drain and cut each one into three.

In a dry frying pan cook the pine nuts on a medium heat until they start to turn golden.

Mix all the ingredients together and drizzle over the vinaigrette.

V: Stir in the kalamata olives 

P: Stir in the anchovy fillets