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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. VINAIGRETTE:. | 2. Puree first 5 ingredients in blender until smooth. | 3. With machine running, gradually add vegetable oil, then olive oil. | 4. Season to taste with salt and pepper.* Can be made 1 day ahead;.c over and chill. | 5. SALAD:. | 6. Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. | 7. Transfer asparagus to 13x9x2-inch pan of ice water to cool. | 8. Drain asparagus and pat dry.** Can be made 8 hours ahead;. wrap in paper towels, then plastic, and chill. | 9. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch, and sprinkle with salt. | 10. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. drain, let cool 5 minutes. | 11. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. | 12. Season to taste with salt and pepper. | 13. Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper. | 14. Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. | 15. **** Potatoes and capers can be made 2 hours ahead; let stand at room temperature. | 16. Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. | 17. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. | 18. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. | 19. Drizzle some vinaigrette over tuna. | 20. Sprinkle with fried capers and chive blossoms, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chive	1/3	cup	chopped	4.8	0.696	0.5232	0.1168
champagne vinegar	1/4	cup		-	-	-	-
shallot	1		chopped	-	-	-	-
honey	1	teaspoon		-	-	-	-
dijon mustard	1	teaspoon		201.7333	0.0	44.88	1.1333
vegetable oil	2/3	cup		1252.7733	0.0	0.0	145.3333
extra virgin olive oil	1/3	cup		201.7333	0.0	44.88	1.1333
asparagus	1 1/2	1/2	peeled	136.0779	26.3991	14.9686	0.8165
baby red potato	1 1/4	1/4		201.7333	0.0	44.88	1.1333
olive oil	1/3	cup		636.48	0.0	0.0	72.0
caper	1/2	cup	drained	15.824000000000002	3.3643	1.6237	0.5917
spring green	8	ounces	mixed	201.7333	0.0	44.88	1.1333
radish	16	cups	trimmed sliced	296.96	63.104	12.6208	1.8559999999999999
hard egg	3		peeled quartered boiled	201.7333	0.0	44.88	1.1333
tuna oil	12	ounces	imported drained packed	201.7333	0.0	44.88	1.1333
chive blossom				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.