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
