I posted this recipe last year and it did supremely well on socials, mostly because people were arguing whether or not this constitutes a fresh salad due to its generous inclusion of tinned and canned goods. Listen. I can’t help it if there are now a plethora of excelled canned and tinned products at my disposal!!! I’m sorry but they’re delicious and in my opinion, can absolutely be used in conjunction with lovely fresh seasonal produce.
This salad is the perfect example.
The backbone is made up of gorgeous British asparagus and Jersey Royal Potatoes (plus some lovely shallots, garlic, and dill!!!), and is then supported by silky butter beans, smoky roasted red peppers, salty olives, and briny feta. Sue me.
It’s one of my favorites and just gets better the longer it sits. It adapts to the seasons and their respective produce and literally never fails. Inspired by an Eater NY recipe.
Ingredients:
4-5 Jersey royal potatoes (baby work great)
1 shallot finely sliced
2 cloves of garlic, finely sliced
