Early Spring Salad

 I made a really nice salad yesterday and I thought I'd share it with you.
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.

 I like to use a platter rather than a bowl for salads like this so that the potatoes can really absorb the dressing added, and so that they don't have to be tossed (which will mush them up).

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.

Top with your sliced radishes.  Season again with salt and pepper after giving it another squeeze of fresh lemon.  Let sit on your counter for at least an hour (or longer if you're cooking ahead), you'll want to serve this at room temperature.
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.
xoxDani