It’s June and it’s asparagus season and it is a nice warm evening so decided on a lovely salad for dinner.
Boiled Jersey Royal Baby new potatoes, British asparagus, king prawns, gem lettuce, radishes and boiled eggs served in a dressing made from Creme fraiche, lemon juice, Johnnys Swedish mustard, Colemans English mustard, garlic, pinch of pepper and some sea salt flakes!
When the potatoes are ready I let them cool a little before mixing all ingredients together so the salad is served slightly warm.
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