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
Notify of

Inline Feedbacks
View all comments

Related Posts

Peach, tomato, blue cheese and walnut savoury salad

I am a huge fan of savoury salads with fruit. The fruit gives a sweetness and a twang which balances the saltiness of the dressing…
Read More

Blueberries, goat cheese, and walnut salad

Many of the most successful salads are a mix of sweet (in the form of fruit) interspersed with a twang of salty cheese. Feta…
Read More

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

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