Steaming the asparagus
Add the tarragon, thyme and parsley to 1 quart water. Bring to a boil.
Steam the asparagus on a rack until fork tender, approximately 5 minutes.
Plunge the asparagus in the ice water to stop the cooking and drain.
Assembling the salad
Arrange the lettuce on individual salad plates or on a large platter with tongs for serving.
Compose the salad by placing the asparagus, tomatoes, potatoes, egg wedges, tuna, artichoke hearts and olives in an artful design. Sprinkle the tuna with capers.
Serve with vinaigrette dressing on the side.
For the vinaigrette dressing
Whisk together the vinegar, shallot, tarragon, parsley and anchovy paste.
Slowly whisk the oil into the vinegar mixture to create an emulsion.
Taste it and adjust the flavor with salt, pepper and brown sugar.
16 to 24 asparagus spears
½ tsp. tarragon
½ tsp. thyme
½ tsp. parsley
Ice water in a bowl
Leaf lettuce of your choice
Tomatoes of your choice (Roma, cherry, grape or homegrown)
8 small new potatoes with the skin on, steamed and chilled
4 hard-cooked eggs, cut in quarters
1 12-oz. can albacore tuna, drained; or a fresh tuna filet, poached or grilled then chilled*
6 to 8 plain artichoke hearts, canned or frozen, drained and quartered
20 to 24 Mediterranean-style olives
4 to 6 Tbsp. capers, drained
For the vinaigrette dressing
¼ cup vinegar (red wine, apple cider or balsamic)
1 tsp. fresh shallot, finely chopped**
½ tsp. dried tarragon or 1 tsp. fresh tarragon
1 tsp. dried parsley or 2 tsp. fresh parsley
1 tsp. anchovy paste
¾ cup pomace olive oil***
Salt, pepper and brown sugar to taste
*If you dont like tuna, substitute chilled shrimp or a fresh salmon filet or steaks, poached and chilled. Canned or smoked salmon is too strong for this salad
**A good substitution would be ½ teaspoon of finely chopped onion or garlic.
*** Canola oil or sunflower oil may be used
This article appears in October 2024.