Spring salad recipe
PUBLISHED: 16:47 22 May 2014 | UPDATED: 16:47 22 May 2014
Copyright: Matt Hardy Photogrpahy
By Andrew Du Bourg
4 quail eggs soft boiled
200g violet potatoes
4 baby leeks
1/2 romanesco cauliflower
4 baby artichokes
8 baby carrots
1/4 bag rocket
Dill water vinaigrette
1/2 bunch of dill
2g fennel seeds
2 star anise
20ml white wine vinegar
-In a salted pan of boiling water cook the romanesco, leeks, carrots and the potatoes.
-Slice the courgette length ways, lightly oil and season, then grill both sides.
-For the vinaigrette, add the ingredients together and infuse for 12 hours. Then blitz and pass through a sieve.
-Serve the salad drizzled with the dressings and sliced quails eggs.
Find this dish at the Elderflower Restaurant in Lymington, to book call 01590 676908
Flavour of the month
These peppery flavoured root vegetables are part of the mustard family and have been eaten since prehistoric times. Wonderful on a crudité platter, dipped in creamy dressing or spiced salt, they also make a good addition to sandwiches of smoked salmon and cream cheese and are pretty when used in salads. They go well with oranges and pine nuts and if the leaves are young, you can eat them too, or use them in soup.