Lukewarm Spring Salad With Roasted Potatoes, Asparagus And Dijon Dressing
This is one of my favorite spring recipes! Super easy to make and SO SO fresh, yet deeply satisfying!
Cooking dinner for a family of four is probably almost always a challenge. At least in our family we have several different tastes and preferences to combat. And it didn't get any easier when my daughter decided to go vegetarian a few months ago. And when I decided to join her (the future will show if it's temporarily or forever...) my 11 year old son exclaimed that we had "ruined his life" for not eating meat anymore!
It's not that we ever ate a lot of meat/poultry, but I do feel him - it is so much more fun to eat the same thing. And meals are about so much more than just filling our tummies - it's about connection and being together as a family. And I think he feels that we're not truly connecting when we're not eating the same thing.
So we've tried to solve this in different ways. The easiest is, of course, to simply make ONE vegetarian dish that everyone likes - we have a few on the repertoire. But sometimes my son and husband want to eat meat, and that's when we do it this way: we make one large serving of roasted potatoes, roots or veggies that everyone likes and then cook a few sausages or other meat for the meat-eaters separately and some tofu, eggs or similar for the rest of us.
And that's what we did last night - we had a large baking sheet of roasted potatoes, a bowl of plain English peas, this salad, pan-fried salsiccia sausages + smoked tofu and a cold yogurt sauce. Simple as that! Everyone picks what they like and no-one has to focus on the fact that we're not eating the exact same things.
Do you ever have this problem? And how do you solve it?
Now - go make this salad! I hope you'll like it as much as I do!
Lukewarm Spring Salad with Roasted Potatoes, Asparagus and Dijon Dressing
500 g small new potatoes, halved
15-20 asparagus stalks, the tops only (save the stalks for a soup or similar)
100 g scallions, chopped
100 g English peas (”petits pois”), thawed if using frozen
100 g fresh baby spinach
fresh dill and toasted mustard seeds for topping
zest of 1 lemon
2 tbsp lemon juice
2 tsp Dijon mustard
pinch of sea salt
pinch of hand crushed black pepper
2 tbsp olive oil
2 tbsp cashew cream (or any cream of choice)
1) Preheat the oven to 225°C (440°F). Rinse the halved potatoes (skin on) in cold water and wipe off any excess water with a clean tea towel. Spread them out evenly on parchment paper on a baking tray, and roast on the middle rack about 25 minutes or until golden.
2) Rinse the asparagus under running water and wipe off excess water. Let them roast with the potatoes the last 5 minutes.
3) Make the dressing by mixing the lemon zest, juice and mustard with a pinch of salt + pepper. Whisk in the oil and cream, then taste and add more salt if desired.
4) Let the potatoes and asparagus cool a little, then arrange all the ingredients for the salad on a large serving dish.
5) Trickle over the dressing and top with toasted mustard seeds and fresh dill. Serve immediately.
Toasting mustard seeds: I use both black and yellow mustard seeds and simply toast them in a dry skillet (medium to high) until they start to pop. They add a super delicious nutty flavor + crunch to salads like these!