Salad

Potatoes

1. Slice the potatoes in half (or into quarters if they are larger) and place into a pot of well salted water. Bring to a boil and then reduce the temperature to medium. Let the potatoes simmer till tender. A sharp knife should easily slide into the middle and not get stuck. But do not over-cook. This should take between 12-15 minutes, depending on the size of the potatoes.
2. Drain the potatoes and place into a bowl. Once the initial steam has disappeared, drizzle some of the Vinaigrette over the potatoes. Toss to coat evenly. There shouldn't be too much, but there should be enough vinaigrette to gently soak into the potatoes as they cool. Once cooled, they can be stored in the fridge till ready to assemble the salad.

Asparagus

1. Have a bowl filled with ice and cold water ready.
2. Trim away the woody ends. Slice the tops off cleanly. Cut the remaining spears into approximately two inch (5 cm) lengths. Don't overthink this one.
3. Place them all into a pot and cover with water. Add 1 tsp salt and cover with the lid. Bring to a boil, and boil the asparagus for two minutes. If the stalks are very thin, you may want to check them at the 90 second mark for tenderness.
4. Use a slotted spoon or spider to tansfer the asparagus to ice water bath to halt any further cooking.

Assemble

1. Thinly slice the radishes into rounds. Slice the green onions into small rounds. Chop the fresh dill and parsley.
2. Transfer the potatoes to a larger bowl if the bowl they are in cannot accommodate all the remaining ingredients.
3. Add the radishes and green onions to the potatoes. Add most of the chopped herbs. Add in the asparagus. Add most of the crumbled feta cheese and most of the pistachios.
4. Drizzle with enough dressing to coat the ingredients pleasantly. Give it all a gentle toss. Garnish with the remaining herbs, feta cheese and pistachios.
5. Taste and season with salt and pepper as desired.
6. This salad can be served right away or chilled till needed, roughly 30 minutes.
7. Leftovers can be stored in a sealed contaier in the fridge for a couple of days. The asparagus may lose some of it's bright colour, but the flavour will still be there.
8. See blog post for more details.

Honey Lemon Vinaigrette

1. Combine the shallot, garlic, mustard, lemon juice, vinegar and honey in a jar with a lid. Use a fork to combine well,
2. Add the olive oil and whisk or close the lid on the jar and shake vigorously.

3. Season with salt and pepper. Taste and adjust seasonings and ingredients as desired, if you want it sweeter, add more honey, if too acidic, add more olive oil, etc.

4. This can be stored in the fridge till needed. Bring back to room temperature before using, as the olive oil will have solidified. Give it a good shake before drizzling over the salad.