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Quartered Salad {with Herb Vinaigrette}

Libby with Lemony Thyme
Cook Time 15 minutes
Total Time 15 minutes
Servings 3 -4

Ingredients
  

For the salad...

  • 2 ripe avocados quartered
  • 2 Roma tomatoes quartered
  • 6 baby red potatoes cooked and quartered
  • 2 Tbl. capers
  • 2 Tbl. olive oil for frying capers
  • fresh herb leaves such as lemony thyme, tarragon, chives
  • salt & pepper

For the vinaigrette...

  • 1 small shallot finely diced
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2-3 Tbl. minced fresh herbs such as lemony thyme, tarragon, chives
  • 2 Tbl. white wine vinegar
  • 5-6 Tbl. olive oil

Instructions
 

For the salad...

  • Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
  • Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
  • Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.

For the vinaigrette...

  • In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
  • Drizzle lightly over salad.