Spring on a Plate
When I work at home, I find myself constantly attracted to the fridge. I nibble. I snack. I drink. I nibble and snack again; all the while my mind occupied with a project or an idea, and not really enjoying or focusing on what I am eating. The result: I am no longer hungry at mealtime!
Starting this week, I decided to try and curb this habit and have lunch ready by mid-morning. Most of the time I eat alone, and a bowl of soup or salad will do just fine. Somehow the combination of artichoke and fennel is right and while purple potatoes add colour, you can substitute them with regular new potatoes. Don’t skimp on herbs, they add flavor, and combine beautifully with the vegetables.
Spring on a Plate Salad is good served alongside grilled meat or fish.
- 3 tablespoons chopped dill
- 3 tablespoons fresh mint leaves, finely chopped
- 1 fennel bulb
- 3 artichoke hearts
- 5 purple potatoes
- 100 g/ 1 cup petits pois
- 1 small shallot, finely chopped
- 1/2teaspoon black pepper
- 1 teaspoon pink berries
- 1 1/2 lemons juiced
- olive oil
- Sea salt
- Fill a pot with water, and add the potatoes with 1 tablespoon of salt. If you have a steamer, place the artichoke hearts and fennel bulb in it. Cover the steamer with a lid and bring the water to a boil. Reduce the heat to medium, and leave to simmer for 25 minutes until, both potatoes and artichokes are soft enough to prick with a fork.
- If you do not have a steamer, use a pot filled with salted water to boil the artichokes and fennel until the chokes are soft.
- If you are using frozen peas, immerse them in boiling water for 5 minutes. If the peas are fresh they will be sweet and crunchy, so there is no need to cook them, simply add them to the salad.
- Run the potatoes, artichokes and fennel under cold water to cool them and stop them from cooking further.
- Cut the potatoes in 2 cm/1 inch chunks and place them in a large mixing bowl.
- Cut the fennel in half along the length, then slice it thinly and add it to the potatoes.
- Slice the artichokes 1 cm/ 1/4 inch thick and transfer to the bowl.
- Ad the chopped herbs and shallot to the mix.
- Place the lemon juice with a teaspoon of salt, black pepper and an equal amount of olive oil in a jar. Screw the lid on and shake well until the dressing is mixed.
- Combine the salad with the dressing, sprinkle the pink berries on top, and serve.
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