|1||Spring onion, chopped|
|7||Pitted black olives|
|2 cloves||Garlic, crushed|
|1 Tbsp||Tarragon, or dijon mustard|
|½||Lemons, zest and juice|
|¼ cup||Rice wine vinegar, or cider vinegar|
|⅓ cup||Olive oil|
|5||New potatoes, boiled, warm or cold, cut into bite sized chunks (Main)|
|1 handful||Chopped fresh coriander, or parsley leaves|
|1 serving||Egg, boiled and sliced|
|1 serving||Sage leaf, to serve|
|1 bunch||Asparagus, or chopped celery|
|1 handful||Baby spinach|
AdvertisementAdvertise with NZME.
- To the bowl of food processor add spring onion, olives, garlic, anchovies, tarragon or mustard, sugar, the zest and juice of half a lemon and rice wine or cider vinegar. Blitz until smooth, then slowly add olive oil to form a vinaigrette.
- Chop new potatoes (warm or cold) into bite-sized chunks. Add baby cucumbers, asparagus or celery, baby spinach and coriander or parsley leaves. Toss, then add slices of soft boiled egg and dress with the vinaigrette. Garnish with nasturtium and sage petals, if you have them.