Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers
"A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts...."
INGREDIENTS
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1/3 cup chopped fresh chives
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1/4 cup Champagne vinegar
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1 small shallot, coarsely chopped
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1 teaspoon honey
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1 teaspoon Dijon mustard
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2/3 cup vegetable oil
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1/3 cup extra-virgin olive oil
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1 1/2 pounds thick asparagus, stems peeled
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1 1/4 pounds baby red potatoes, halved or quartered
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1/3 cup olive oil
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1/2 cup capers, drained, patted dry
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8 ounces mixed spring greens
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16 large radishes, trimmed, very thinly sliced (about 3 cups)
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3 large hard-boiled eggs, peeled, quartered
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12 ounces imported tuna packed in oil, drained
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Chive blossoms (optional)
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