A few leaves of mint and/or tarragon will combine all the spring flavours of the moment in this quick and easy lunch or light supper. Serve warm or cold.
20 minutes cooking and preparation
6 – 8 small new potatoes, steamed
2 tablespoons fresh cream
1 level tablespoon Hellman’s mayonnaise
Salt and pepper
8 asparagus spears, steamed
80g green beans, steamed
Olive oil for drizzling
½ stalk raw rhubarb
Crush the potatoes and mix them with the mayonnaise and cream, season with salt and pepper. Arrange on plates and top with the asparagus and beans.
Slice the rhubarb very thinly – using a mandoline if you have one – and top the salad with the slivers.
Garnish with a little mint and/or tarragon, drizzle with a few drops of olive oil and serve.
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