Sunday's salads

hmm, I see this isn't my first use of this title.

Our main dish was a salad of potatoes, pork tenderloin, and peas (mange-tout) taken from this month's Le Menu. It's pretty simple: make a dressing from neutral oil, balsamic, salt, pepper, and fresh thyme and put it in a big bowl; quarter some new potatoes and brown them in clarified butter then put them in the bowl; brown some bite-sized pieces of pork tenderloin in the same pan and put them in the bowl; cook the peas in the same pan until just about tender, then place them in the bowl. Toss everything together, adjust seasoning, and then let stand, tossing occasionally, for an hour or so.

I also steamed some white asparagus and served that at room temperature topped with a basil vinaigrette and some herbed streusel leftover from Saturday.

Of course we had a big green salad to go with these other really nice salads.