This salad just shouts Spring! It’s got lots of different textures and flavours and is one of my all time favourite Spring dishes.
Unlike other salads I make there is a lot going on here, so the preparation time is longer than normal. But so worth it ;). Measurements are approximate and please play it a bit by ear :).
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 2 as a main about 4 as a starter or side dish
INGREDIENTS FOR THE SALAD:
500g small salad potatoes
a pinch of salt
1-2 handfuls/1 cup of frozen peas
1 handful/1/2 cup radishes
1/4 courgette (see instructions below)
2 handfuls/1 1/2 cups of greens of your choice – we used lamb’s lettuce
1/2 red onion OR 1 long onion
some olive oil for pan frying
edible flowers to garnish (optional)
INGREDIENTS FOR THE DRESSING:
2 tablespoons/30ml fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons maple syrup
4 tablespoons/60ml olive oil
salt/pepper to taste
Wash the potatoes, cut away any bits that are unsightly, then cut the potatoes in half and place in a pot with cold water and a pinch of salt. Boil for 15 minutes or until you can just about poke your fork through. Don’t cook through completely though!
As the potatoes are boiling, place the peas in a separate small pot with cold water and boil until just ready (5 minutes or so). Drain away the water and set aside.
Wash, top and tail the radishes, cut in half and set aside. Next give the cucumber and courgette a quick wash. Cut the cucumber in half, remove the centre and then slice in long thin stripes using a potato peeler or mandolin. Please do the same with the courgette. (Please note we used 3 different coloured courgettes for food photography purposes and had LOTS of courgette left over! It looks pretty but it’s not necessary and you can just settle for the colour you like). Give the greens you are using a quick wash and set aside. Finally, get the onion and cut in thin rings. Give the rings a thorough wash in cold water, taking away some of the pungent flavour of the raw onion.
Place all the ingredients in a serving bowl, back in the fridge until ready to serve.
By this stage the potatoes should be read. Drain away the water. Then heat a frying pan, pour in 1 tablespoon or so of oil, and pan fry the potatoes over a medium heat until brown and crispy, I’d say about 10 minutes or so. Keep a close eye on things so the potatoes don’t burn!
As the potatoes cool, make the dressing by combining all the ingredients as noted above.
When all the elements are ready, combine and serve immediately.