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

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