Sarah, Lauren and I ate this on the back steps of Sarah’s new apartment, (I know we have had so many homes it is real hard to keep up). This one is eerily like the apartment we shared long ago, and actually you can almost, on very tiptoes, see our old apartment from the back steps. So strange and great. Same beautiful era of thick white walls, Bakelite door handles, very small kitchens and sunny back steps. New apartment, but it felt just like coming home.
I’d been to the Victoria markets and couldn’t resist the bright bunches of radishes, actually I can never resist the radishes, they just look too pretty. I had a huge bag of fresh peas and some bunches of herbs to make a salad. I shelled peas in the tiny, eerily familiar kitchen while Sarah chopped and rinsed herbs, greens and radishes. We sat in the sunshine, chatted, admired the spring vegetables against the beautiful teal plate Lauren had made, (one of her first ever attempts at ceramics), and then we ate them up, peas so sweet and popping in the mouth and everything fresh and bright and crunchy. Spring, if it wasn’t for the hay fever I’d love you forever.
a spring salad
for the salad
1 cup of freshly shelled peas, blanched for just a moment then straight into cold water
1 bunch of asparagus, trimmed, blanched and straight into cold water
3 radishes, sliced sliver thin
Build your salad from the plate up, layering ingredients as you go. This way there is no need to toss, and the salad’s flavours are balanced, as well as it looking prettiest on the plate.
for the dressing
2 tbsp olive oil
1 hard boiled egg
1 tbsp white wine vinegar
1 tsp of tahini
rind of half a lemon, finely grated
juice of half a lemon
1 big pinch of sea salt flakes
Remove the yolk from the hard boiled egg and mash with a fork. Add the other ingredients and whisk with the fork until smooth. Add warm water, a few drops at a time, to adjust the consistency. Check the seasoning and adjust to taste.