THIS warm salad gives a shot of vitamins in the spinach with the comfort of warm baby potatoes. It serves six.
For the dressing:
½ teaspoon Dijon mustard
3 tablespoons mayonnaise
For the salad:
500g baby potatoes
12 spring onions
olive oil, for brushing
125g baby spinach
To make the dressing, mix all the ingredients together with some pepper.
Boil the potatoes and drain. Return to a pan and cover to keep warm – they do not have to be served hot but it is nice if they are slightly warm.
Trim the spring onions and remove any yellowing or imperfect leaves. Brush them with olive oil. Heat a griddle pan and cook the onions on both sides.
Start off on a high heat to get charring marks and then turn down the heat and cook until they are tender.
Put the warm potatoes, spinach leaves and spring onions into a broad shallow bowl. Season and drizzle on as much dressing as needed – it should be generous without drowning the salad. Put the rest into a jug and offer on the side. – The Telegraph