Potato, Fennel and Asparagus Salad

Tangy lemon dressing + asparagus, potato and fennel = yumm!

British asparagus is in season now, so I take any excuse to put it on my plate. This Potato, Fennel and Asparagus salad is delicious, especially with the lemony dressing. You could vary the vegetables in this salad, using red onion instead of fennel, or baked sweet potato instead of the potato. Experiment, but do try to use the dressing—it really was the star of this salad.

The leftovers the next day went well with the warm spring day.

Potato, Fennel and Asparagus Salad

approximately 1 lb small potatoes, halved (about 10)
12 stalks asparagus, trimmed
1 fennel bulb, trimmed and sliced thin
a bunch of rocket (arugula) leaves
salt

Dressing:

2 teaspoons Dijon mustard
2 tablespoons soy cream
2 tablespoons lemon juice
2 teaspoons sugar
2 tablespoons white wine vinegar
½ teaspoon salt
½ cup olive oil
2 tablespoons fresh oregano, chopped

Brush the potatoes with olive oil and salt and bake in a 400F degree oven for 30 minutes or until golden brown. Remove from oven and let cool.

Blanch the fennel in boiling water for 3-4 minutes. Cook the asparagus in boiling salted water for 15-20 minutes, until soft.

Combine the potatoes, the asparagus, the fennel, and the rocket with the dressing (adjust the amount—you may have too much dressing).

To make the dressing: Combine the mustard, soy cream, lemon juice, sugar, salt and white wine vinegar in a food processor or blender. Process until foamy. Add the olive oil gradually, and then stir in the chopped oregano.

Comments

[bazu]

This pretty much encapsulates all my favorite foods. I would like to eat this every day. Ahhhhh!

[jaomi]

what is soy cream?
I've looked all over the net...only found soy ice cream

[KathyF]

Jaomi, soy cream is a substitute for dairy cream (whipping cream). Depending on where you live, you can find Silk soy cream in the US, or Alpro soy cream in Britain, or in France or Belgium, lots of varieties of very good soy cream.