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Mary McCartney
In 2009, photographer Mary McCartney, her dad, Paul, and sister, Stella, launched
Meat Free Monday, to encourage people to skip meat one day a week to improve
their health and reduce their carbon footprint. One day a week can make a world
of difference. To get involved, go to meatfreemondays.com.
New Potato and Asparagus Salad
with Mustard Dressing
This salad makes a great addition to a summer barbecue or picnic. I love to make
it when asparagus is in season in the early summer months.
Serves: 2
Ingredients
1 pound new potatoes, washed
4 ounces thin asparagus, trimmed
Ingredients (dressing)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard (wholegrain or smooth)
Pinch sea salt and freshly ground black pepper, to taste
DIRECTIONS
Place the new potatoes in a large saucepan, cover with water and bring
to a boil over high heat. Then reduce the heat to medium so that the
potatoes simmer gently for 12–15 minutes, depending on their size.
Test them with a fork to make sure they are definitely cooked through.
Then drain them and set aside to cool. Simmer the asparagus in
boiling water until crisp-tender, about 2–4 minutes, depending on the
thickness of the asparagus. Drain, halve cross-wise and cool. To make
the dressing, mix the olive oil, balsamic vinegar and Dijon mustard
together, and season with a pinch of sea salt and some black pepper.
Place the new potatoes and asparagus in a medium salad bowl, pour the
dressing over and gently toss together well. Ready to serve.
Reprinted with permission from "FOOD: Vegetarian Home Cooking" © 2012 by Mary McCartney,
Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Mary McCartney
PHOTO CREDIT (top): © Simon Aboud
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