Thursday, April 5, 2018
Early Spring Salad
It was inspired by a recipe I read online but I altered it enough that I'll just give you my own instructions for it.
I think you need to love radishes in order to appreciate this salad, and somehow the combination of textures really highlights that humble radish.
Boil up some new potatoes to tender, drain and tip onto a serving platter.
Squeeze half a lemon all over the potatoes while they're still hot, then drizzle with a little olive oil. Sprinkle chopped parsley all over the lot and add salt and pepper to taste. (I use Herbamare sea salt for a little extra flavour.)
Here's the best part: get out some butter (I used vegan butter) and drop little squares of it all over the still warm potatoes (I used about 2 tablespoons, use to your taste). The butter may not melt straightaway but you'll be leaving the salad to sit, giving it time for the flavours to meld together.
Something about the buttery lemon flavour, the crisp radishes and the tender potatoes makes for a really yummy salad: substantial but somehow still spring-like.
How's your day shaping up? Today is one of my favourite days of the week, Thursday mornings means Pilates class with my friend Laura. It's always more fun to go to the gym with a friend.
Hope your day has something good in it too.