¼ lb (133 g) baby yukon potatoes, washed and sliced into ⅛ inch disks
¼ lb (133 g) baby red potatoes, washed and sliced into ⅛ inch disks
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) apple cider vinegar
½ lb (266 g) asparagus, washed and ends trimmed
4 large radishes, washed and sliced into into ⅛ inch disks
1 head of romaine lettuce, washed and cut into bite-size pieces.
⅓ cup (80 ml) kalamata olives
¼ cup (60 ml) pistachios
2 tablespoons (30 ml) extra virgin oil
1 tablespoon (15 ml) white wine vinegar
½ tablespoon (7.5 ml) dijon mustard
½ tablespoon (7.5 ml) sugar
sea salt and freshly ground black pepper
Preheat oven to 400°F/204.4°C.
Whisk together the olive oil and apple cider vinegar in a large bowl, add the potatoes and coat well. Place the potatoes on a baking sheet in a single row with no overlapping so they will brown evenly. Sprinkles with salt. Roast for 10 minutes. Remove and turn each slice over and continue roasting for another 10 minutes, or until the potatoes are browned on the outside.
Let cool completely.
Blanch the asparagus in a pot of boiling salt water for one minute. Do not overcook. Immediately submerge asparagus in ice water to stop the cooking process. Drain, and cut asparagus into thirds.
In a large salad bowl, assemble the lettuce, potatoes, asparagus, radishes, olives and pistachios.
Whisk together the vinaigrette ingredients and toss into the salad.
Salt and Pepper to taste.