Cold Potato Asparagus Salad with Salted Rhubarb
Roasted potatoes and asparagus are nestled with salted rhubarb into a homemade soured cream and are then topped with a fresh chive olive oil and savory sage granola!
Yield: 2
Calories: 1332kcal
Materials
Chive Oil
- 1 cup Olive Oil
- 1/2 cup Fresh Chives chopped
Savory Sage Granola
- 1/4 cup Rolled Oats
- 4 - 6 large Sage Leaves
- 1 tablespoon Olive Oil
- 1 tablespoon Honey
- 1/2 teaspoon Salt
Homemade Soured Cream
- 1/3 cup Heavy Whipping Cream
- 2 tablespoons Lemon Juice
- 1 teaspoon White Wine Vinegar
- 1/4 teaspoon White Pepper
- Salt to taste
Salted Rhubarb
- 1 ounce Rhubarb cut into 1/2" pieces
- 1/4 - 1/2 teaspoon Salt
Roasted Potatoes and Asparagus
- 2 small Gold Potatoes sliced into wedges
- 12 Asparagus Spears trimmed
- 1 tablespoon Butter melted
- Salt to taste
Instructions
Chive Oil
- First make the Chive oil by heating 1 c. olive oil on the stove to 80 degrees. Add the warm oil to a food processor with the fresh chives and blend well. Strain through a fine mesh sieve and store in a sealed container. This will last in the fridge for up to a month.
Savory Sage Granola
- Next the Granola – Combine rolled oats, oil, honey, salt and sage in a small bowl until evenly coated. Spread on a baking sheet and bake at 325 degrees for 20 – 25 minutes, until golden. Remove from oven and allow to cool. Set aside for later.
Homemade Soured Cream
- Add a bit of lemon juice, white wine vinegar and white pepper to heavy whipping cream and whisk well. Taste and add salt if necessary. Set to the side for later – as you make the rest of the salad the cream will thicken and the flavors will meld. You can also substitute store bought sour cream to save time.
Salted Rhubarb
- First cut the rhubarb into roughly 1/2″ pieces and mix in 1/4 - 1/2 tsp. salt. Set this to the side to allow the salt to work it’s magic on the rhubarb – it will soften as you make the rest of the salad.
Roasted Veggies
- Slice the potatoes into wedges, toss with melted butter and a bit of salt and add them to a baking sheet. Roast at 425 degrees until they are soft and beginning to brown, about 20 – 25 minutes. Remove from the oven cool and set aside for later. Once they've cooled, add them to the fridge for a few minutes.Next, add the asparagus to the same baking sheet, toss with a bit of salt and the butter on the sheet and roast for 4 – 6 minutes until softened. Remove from the oven and cool, then add these to the fridge for a few minutes to chill.
Assemble!
- Begin by spooning some of the soured cream into the bottom of each bowl and then add the half of the roasted potatoes and asparagus. Then add half of the salted rhubarb pieces along the side and drizzle a tablespoon or so of the chive oil. Finish by sprinkling with the savory sage granola!
Nutrition
Calories: 1332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 138g | Saturated Fat: 30g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 90g | Cholesterol: 64mg | Sodium: 892mg | Potassium: 601mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 4mg