Here we are at the beginning of April… and there are signs of life. This is a salad largely composed of spring vegetables

For four

You will also need aïoli (1½ times the recipe in this post + the saffron + a little extra olive oil to make it slightly runnier) and about 200g/8 oz smoked ham, Iberico, Serrano, or San Danielle….or Parma

• 150g baby topped carrots – boiled for a couple of minutes, then quartered vertically
• 300g artichoke hearts in olive oil, cut into quarters
• 4 eggs, hard boiled and cut into quarters
• 2 bulbs of fennel, sliced
• Bunch of spring onions, sliced fine
• Small bunch of watermelon radishes, sliced… or a couple of peeled kohlrabi
• 2 endives, sliced
• A couple of sticks of celery, chopped

Mix all together, dress with the aioli and serve on a big platter with the ham