Name: Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers
Yield: 6 Servings
Ingredients: 1/3 cup chopped fresh chives; 1/4 cup Champagne vinegar; 1 small shallot, coarsely chopped; 1 teaspoon honey; 1 teaspoon Dijon mustard; 2/3 cup vegetable oil; 1/3 cup extra-virgin olive oil; 1 1/2 pounds thick asparagus, stems peeled; 1 1/4 pounds baby red potatoes, halved or quartered; 1/3 cup olive oil; 1/2 cup capers, drained, patted dry; 8 ounces mixed spring greens; 16 large radishes, trimmed, very thinly sliced (about 3 cups); 3 large hard-boiled eggs, peeled, quartered; 12 ounces imported tuna packed in oil, drained; Chive blossoms (optional)

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A vibrant salad with asparagus stalks boiled eggs and canned tuna.

*** Local Caption ***Photo by Lisa Hubbard

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