Warm Spring Greens Salad

The 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

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