serves 4 people
4 small purple or yellow potatoes
1 cup green, frozen peas
two spring onions
4 sprigs thyme
a handful of young spinach
a handful of young beetroot leaves
8 radishes and radish leaves
2 tablespoons parsley
2 tablespoons green dill
2 tablespoons oil from flaxseed oil
salt and freshly ground pepper
I am so happy that finally we can see the first signs of spring. The climate here is a bit colder than down south of the country and the vegetation is usually two weeks behind. Even if the spring is here already it will be a while before we will have nice balmy weather and abundance of plants. Some wonderful new leaves and vegetables have shown up on the market. They still come from the greenhouses, yet are delicious and organic. Young and tender gems, baby spinach and beet leaves. Fresh herbs, my favorite truffle potatoes, golden and candy beets. And one of my favorite young and delicate radishes which I add whole bulbs and leaves. Finally I can be making my beloved salads.
Steam the potatoes until tender and after having cooled them and peeling off the skin, cut into ¼ inch slices. Cut the spring onions into thin slices. Warm up a tablespoon of olive oil in a pan, add chopped spring onions and thyme, fry briefly and add the thawed peas, season with salt and pepper. Cook for five minutes and we take off the fire. Chop the parsley and dill finely. Clean the radishes, remove the outer leaves and cut the radishes into thin slices. Put the leaves, potatoes, peas, radish and sprouts in a big bowl. Mix thoroughly. Add parsley and dill and pour vinaigrette of lemon juice and flaxseed oil.