Potato Spring Salad

Potatoes, truffle oil and salt are just like a natural ménage à trois, am I right? I mean it just doesn’t really get any better than that.

So that’s what I’m serving up for you today. Plus some other stuff, and I guess that’s important to mention too.

Radishes, for example…

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Spring has announced its arrival here in Denmark, and while it’s moving very slowly, I’m starting to feel its presence. It reminds me that I need blinds, because every morning I’m trying to hide from the sun when it just won’t get out of my face.

Ingredients

  • 2 servings of green leaves, such as lamb’s lettuce or arugula
  • 2-3 big handfuls of new potatoes
  • 8 things of asparagus
  • 8 flower cress leaves
  • 2 handfuls of peas
  • 6 ramson leaves
  • 2-3 radishes
  • Truffle oil
  • S&P

Directions

  • Rinse the new potatoes and roast them in the oven with a bit of coconut oil at 200°C / 390°F for about 20 minutes or until tender. When they are almost done, start cooking your asparagus on a medium heat. Sprinkle both with salt and crushed black pepper. Toss.
  • Plate your greens, radishes, ramson leaves flower cress leaves, peas, potatoes and asparagus and give it a little drizzle of truffle infused olive oil and some more salt and black pepper.
  • Best served with a cold beer. Enjoy.

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#scandinavian

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