Please Pass the Recipe

sharing recipes from one generation to the next

Warm Spring Greens Salad


spring greens salad ingredsThe young spring vegetables seem sweeter than ever this year. Just one look in the crisper drawer and I saw the perfect accompaniment to the Tasmanian salmon fillets I’d bought for dinner.


4 medium new potatoes

4 baby artichokes

1 cup fresh young peas

8 spears fresh asparagus

2 tablespoons chopped parsley

Heaped teaspoon Dijon mustard

2 tablespoons extra virgin olive oil

3 teaspoons lemon juice

Small clove garlic, grated

Sea salt and pepper to taste

Scrub the potatoes and cut into bite sized pieces. Steam over simmering water until done. Add the peas to the steamer and cook a further 5 minutes.

Meanwhile prepare the dressing by whisking together the oil, lemon juice, garlic, mustard, salt and pepper.

Tip the potatoes and peas into a bowl and dress immediately with 2/3 of the prepared vinaigrette. Set aside to cool.

To prepare the artichokes snap off the coarse outer leaves and cut off the stem. Cook the artichokes in boiling water for 10 – 15 minutes. Drain well, cut into quarters. Set aside.

Snap the tough ends off the asparagus, and cook in boiling water 2-3 minutes. Refresh under cold water, spoon over the remainder of the dressing and set aside.

When the potatoes have cooled a little, add the artichokes and parsley and mix well.

To serve, arrange the asparagus spears on a platter with the warm salad. Serves 4


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

5 comments on “Warm Spring Greens Salad

  1. Pingback: Asparagus Milanese | Please Pass the Recipe

  2. marymtf
    October 31, 2012

    That looks so yummy. Have you got anything up your sleeves for those people (believe it or not) who are limited when it comes to greens? My mum is taking Warfarin and has to be careful about greens. I’m running out of ideas.


    • ladyredspecs
      October 31, 2012

      Are you looking for vegie ideas as side dishes or complete meals? I assume your Mum has an “Anglo” palate. What veg is she permitted to eat?


      • marymtf
        October 31, 2012

        side veg would be nice. My mum doesn’t like much of anything these days and i have to tempt her palate. It doesn’t have to be limited to Anglo. Food is high, medium or low in Vitamin K and she has to watch out for the highs. Suffice it to say that the geens: broccoli, green beans, spinich are things she has to have in moderate amounts.
        No pressure,but if you have any suggestions, I’d be thrilled. Hugs. Mary.


  3. thehungrymum
    October 29, 2012

    ooooh, spring vegies are *the* best! Mmmm, baby peas … 🙂


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This entry was posted on October 29, 2012 by in Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , .
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