This is a simple, delicious salad/lunch that you can make any season with the most wonderful local vegetables and greens you can find. With Claudia Roden, we shared our happiness that boiling vegetables have at last become the IN thing to do! Our book editors, until recently, had stricken out of our recipes the mere mention of boiling any vegetable or green, replacing it by ‘blanching’ or ‘steaming…’ Read more
Potatoes, carrots and a couple of onions are boiled first, in a pot with 1-2 teaspoons salt, until tender and easily pierced with a fork.
We discard nothing in our part of the world, and we have learned that for example the root-ends of spinach are delicious when fresh, (more…)