Ingredients
1 medium yukon gold potato, cooked and peeled
1 hard boiled egg, cut in quarters
½ bunch asparagus, cooked and cut into 1” pieces
2 Tbsp finely minced shallot
4 cups butter lettuce
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¼ cup OMG Vinaigrette
Salt and pepper to taste
Directions
Slice the cooked potatoes and arrange half of them onto your plate. Season with salt, pepper, and a little vinaigrette.
Continue arranging the rest of the layers finishing with salt and pepper to taste and drizzling on the remaining vinaigrette.
Recipe Note
Variations and Ideas
You could also toss the ingredients with salt, pepper, and vinaigrette gently in a bowl to coat. You may have some broken potato and egg but it will still be delicious.
The potato can be poached in simmering water, baked in the oven, or use up your leftover cooked potatoes.
The asparagus can be poached, roasted, steamed or grilled. On this day we had grilled asparagus.
Make the asparagus pretty and cut the pieces on the bias.
If you don’t have shallot, you can use finely minced red onion or thinly sliced scallion.
This salad also makes a great side dish for roasted chicken or seared tuna.
