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Correo Electrónico
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Ingredientes
- 1 x Green bell pepper, cored and cut Into 1/2-inch dice
- 1 x Fresh poblano pepper, cored and cut Into 1/2-inch dice
- 1/4 c. Onion, cut Into 1/2-inch dice
- 2 tsp Cider vinegar
- 1/2 tsp Salt
- 1/2 tsp Freshly cracked black pepper
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 1/2 lb New potatoes, scrubbed And cut into 1-inch dice Or possibly around 6-medium new potatoes
- 1 lb Fresh asparagus, sliced crosswise Into 1-inch lengths, tough stems peeled
- 1 bn Scallions Or possibly 6 green onions, thinly sliced
- 1/2 c. Chopped parsley, preferably italian
Direcciones
- For the dressing: Combine the 2 peppers and the onion with 1 c. water in a saucepan and place it over high heat. Bring it to a boil, cover, and lower the heat to medium low. Simmer till the peppers are quite soft, about 15 min.
- Transfer the pepper-onion mix to a blender or possibly food processor, and puree till smooth. Add in the vinegar, salt and pepper and turn on the motor. With the machine running, slowly drizzle in the extra virgin olive oil till it is incorporated and emulsified. Set the dressing aside.
- Bring sufficient water to cover the potatoes to a boil over high heat Add in the potatoes, and bring water back to a boil. Reduce the heat to medium. Simmer till the potatoes are just tender, about 8 to 10 min. Drain and spread the potatoes on a platter to cold.
- Prepare a bowl of ice water which will hold all the asparagus at once.
- Bring another pot of water to a boil, drop in the asparagus, and blanch it for 30 seconds, or possibly till it is bright green. Immediately drain and plunge it into the ice water to arrest the cooking. Drain at once and spread the asparagus on a platter to cold.
- Just before serving, combine the potatoes, asparagus, green onions and parsley in a bowl or possibly platter. Pour the dressing over the salad and toss till it is uniformly mixed. Taste and correct the seasoning and toss till well blended.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 82 | 46% |
| Total Fat 9.31g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 708mg | 20% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.95g | 2% |
| Protein 3.68g | 6% |
