Spring Is Sprung Salad

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

 

egg and carrot salad recipe
I sometimes sprinkle over some furikake for a little extra flavour
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Domini’s luscious lemon pickle chicken and avocado salad

For many years, Tried and Supplied founder, Domini Hogg, has been an avid fan of a particular chicken and avocado mixed with lemon pickle. The…
Read More

Courgette carpaccio with blousy burrata

Burrata is a wonderful creamier, richer sort-of-mozzarella style Italian cheese, originally from Puglia. It can stand on its own – served just plain with some…
Read More

Artichoke and ricotta salad, enlivened by capers and pine nuts

Here in Italy, my local supermarket often has the most sublime fresh ricotta. There are also wonderful fresh artichokes…. But they involve fussy preparation, so…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts