heard on the wire

An Easter salad

Easter salad

Belgians do like their vegetables on the pale side. Whether it’s the ubiquitous, all-year-round chicon, witloof in Flemish, or, in spring, white asparagus.

With a more delicate flavour than its green cousin, white asparagus does not stand up well to prolonged cooking. Better to blanche it in boiling water until just tender, then cool rapidly in a bowl of iced water, before seasoning with lemon juice, olive oil and sea salt crystals.

Otherwise this salad is as you see it, the skinned tomatoes dressed with torn basil, the eggs boiled until the yolk has just set (six minutes, using Delia’s method), torn San Daniele ham and a few watercress sprigs, all finished with sea salt and olive oil.

Bon appetit.


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