Baby vegetable and almond salad with lemon and honey dressing

Name: Baby vegetable and almond salad with lemon and honey dressing
Yield: Serves 4
Ingredients: 8 new potatoes, peeled; salt; 4 baby fennel bulbs; 12 baby carrots, scraped clean; 8 baby leeks, trimmed; 8 asparagus spears, peeled and cut in half; 40 g whole almonds; ½ bunch radish, finely sliced, to garnish; 1 tablespoon runny honey; juice of 2 lemons; 50 ml lemon oil; 100 ml extra virgin olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

You can add fresh peas and broad beans to this. When they’re around, try adding a handful of fresh morel mushrooms too. The season’s really short, but they will take this salad to a whole new level. You should be able to buy lemon oil in most supermarkets.

Ingredients

8 new potatoes, peeled
salt
4 baby fennel bulbs
12 baby carrots</

Simple
Vegetarian
Gluten-free

Method

To make the lemon and honey dressing, put the honey in a bowl and add the lemon juice. Slowly whisk in the oils and season to taste.
Preheat the oven to Gas Mark 4/180°C.
Place the potatoes in a pan and cover with cold water, season with salt