Lukewarm summer salad with roasted potatoes and dijon dressing
"And although this salad is best served lukewarm, it would also work for a summer picnic or a long car drive where a lunch stop is needed. Just bring the vegetables and dressing in separate containers and assemble the salad just before eating."
Recipe developer, Sonja Dahlgren - Dagmar's Kitchen food blog
500 g small new potatoes, halved
15-20 asparagus stalks, the tops only (save the stalks for a soup or similar)
2/3 cup cooked (whole) green lentils
75 g sugar peas, halved lengthwise
100 g scallions, chopped
100 g small sweet peas (”petits pois”)
100 g fresh baby spinach
edible flowers (pansies or similar) + pea shoots 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 single cream (or dairy free alternative)
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, 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 down a little, then arrange all the ingredients for the salad on a large wooden board or serving plate.
5) Trickle over the dressing and decorate with edible flowers and pea shoots. Serve immediately.