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Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

Molly Stevens
  • minutes
  • Serves 6

INGREDIENTS

12 oz

Imported tuna

1 1/2

lbs Asparagus, thick stems

1 1/4

lbs Baby red potatoes

1

Chive

1/3 cup

Chives, fresh

8 oz

Greens, mixed spring

16

Radishes, trimmed, very thinly sliced (about 3 cups), large

1

Shallot, small

3

Eggs, large hard

1/2 cup

Capers

1 tsp

Dijon mustard

1 tsp

Honey

1/4 cup

Champagne vinegar

1/3 cup

Olive oil, extra-virgin

1/3 cup

Olive oil

2/3 cup

Vegetable oil