Time: 45 min.
Complexity: easily
Servings: 6

This vibrant spring salad is made with rainbow new potatoes, tender asparagus, and artichokes. The vegetables are chopped and roasted in the oven, then tossed warm with fresh basil in a sweet-tart bacon-infused vinaigrette, infusing the salad with a gamut of flavors.

Ingredients:

Salad

• 450 g asparagus, cut diagonally into 1 cm pieces (peel off the tough stem at the bottom)
• 450 g of new potatoes of different colors (about 4 pieces), cut into 0.5 cm cubes.
• 1 cup artichoke hearts, coarsely chopped
• 1 sweet onion, diced into 0.5 cm cubes.
• 2 tbsp. l. olive oil
• Bacon Vinaigrette, recipe below
• 2 tablespoons fresh basil, thinly sliced

Bacon Vinaigrette

• 220 g thick slices of bacon, cut into 0.5 cm thick strips.
• Juice of 1 lemon
• 1 tbsp. honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, asparagus, Artichokes, lemon juice, honey, basil, bacon

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Preparation:

Step 1
• Preheat oven to 220°C. Combine asparagus, potatoes, artichokes, and onion in a large bowl with olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
Step 2
• Evenly distribute the vegetables on two baking sheets and shake the sheets to ensure an even layer. Roast the vegetables, rotating the sheets halfway through, for 15 minutes.
Step 3
• Transfer the vegetables to a large bowl and toss with the vinaigrette and basil. Season with salt and pepper to taste.
Step 4
• Bacon Vinaigrette:
  
  Yield: 1/3 cup
  
  Cook the bacon in a 25 cm (10 in) skillet over medium heat, stirring occasionally, until crispy around the edges, 6–8 minutes. Transfer to a paper towel-lined plate. Pat the bacon pieces dry with a paper towel to remove excess grease. Do not discard the grease from the skillet.
  
  In a small bowl, combine lemon juice, honey, and 3 tablespoons of the rendered fat from the pan, along with 0.5 teaspoon of salt and a pinch of pepper. Taste and adjust the seasoning as needed.

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