I have these photos backwards, but this past Sunday, I invited my neighbors and two friends from school (one brought her very sweet 14-year-old son) to Easter "dinner," served at 4pm. As you can see, the greens are in, though it's almost too warm now for lettuces. Carrots and beets are big players, radishes and turnips, too. Peas are in, and tomatoes have started. Cucumbers, too. Is it possible that summer is nearly here?
I need a little makeover for my red potato salad: right now I blanch string beans and cut scallions (maybe shallots are better)... and dress the lot with Australian pink salt flakes and a mustard vinaigrette. I sometimes add hard-boiled eggs. Suggestions?
1 comment:
I love vinaigrette-style potato salads. I wonder if adding some herbs would work for you. Parsley would be a safe choice, but maybe something like tarragon?
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