Bantam salad with asparagus, artichoke and cress
This green potato salad with asparagus, leeks, artichoke and cress is not only healthy, but also very tasty!
Ingredients:
- 150 g asparagus, peeled, white and/or green
- 450 g Cêlavíta mini potatoes or potato cubes
- 150 g artichoke hearts, in oil, drained
- 1/3e leeks, thinly sliced
- 3 tbsp Greek yoghurt
- 1 tbsp oil from the artichoke hearts
- 1 garlic clove, grated
- 1/2e lemon, rind and juice
- Pepper and salt, to taste
- 10 g fresh dill, finely chopped
- 1 tub of cress
Preparation
Step 1:
Bring a large pan of water to the boil. Blanch the asparagus; add the asparagus to the boiling water, cook the (green) asparagus al dente in about 3 minutes. Cool the (green) asparagus back in cold water. (Scoop white asparagus out of the water and leave to cool at room temperature).
Use this cooking liquid to cook the potatoes as well. Cook the potatoes for about 6 minutes. Then spoon them onto a generous plate to cool and steam dry.
Cut the asparagus; keeping the heads, slice the stems.
Step 2:
In a large bowl, mix the cooked asparagus slices, potatoes, artichoke hearts and leek rings. Make a sauce from the Greek yoghurt, artichoke heart oil, garlic, lemon zest and juice, salt and pepper and chopped dill.
Step 3:
Mix the salad with the sauce and divide between plates or ladle into a large bowl. Sprinkle the salad with a generous amount of cress.
Tip: This salad can also be made a day in advance. Add the cress only when the salad is served.
