Summer of Salads: Potato, Walnut, Broad Bean and Cave Aged Emmental

I did an aperitivo last night for a friend who’s moving to the US for a research post at Stanford (clever biscuits!) and we had a wonderful spread of cheeses (pecorino with chilli, parmesan and mozzarella) and salads of which this was one (the other was beetroot, orange -yes, I’m obsessed – coriander and couscous).  All you need to do is boil some baby new potatoes, cook some baby broad beans, and muddle them together with walnuts and baby gherkins. I did one bowl with gherkins and one without as not everyone’s a wally fan. Then mix extra virgin olive oil and French mustard together and drizzle on top. I also added some slithers of cave aged emmental although I’m sure non cave aged emmental would be just as good!


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