Possum’s Recipe Book

Potatoes and Spring Salad

Serves 4-6

For the Spring Salad
2 handfuls loose leaf lettuce - torn
2 handfuls mixed salad leaves
½ handful fresh coriander - chopped
½ handful fresh parsley - chopped
1tbs chives - chopped
1 bulb fennel – thinly sliced (use a mandolin)
1 small handful eatable flowers (optional)
For the Dressing
Use the Suffolk Mud vinaigrette recipe
For the Potatoes
Use the recipe for Cumin potatoes.
Make the Cumin potatoes first.
Then make the Suffolk Mud
For the salad, ensure all the leaves are thoroughly washed and dried.
Tear any large lettuce leaves and put into a large bowl.
Add mixed salad leaves, herbs, chives and fennel.
Finally dress the salad and toss well. Evenly scatter over editable flowers.
Serve with cumin potatoes and extra dressing.
Cook’s note: Eatable flowers could be – pansies, violas and 
primrose or the petals of marigolds, rose, nasturtium and dahlia.