This recipe includes asparagus, anchovies and a tasty vinaigrette for incredible freshness and flavour.
Dune Salad Servers, £27.50
750g new potatoes
220g fine asparagus, trimmed
200g fine French beans, trimmed
1 fat clove of garlic
3 anchovy fillets – the best you can get
2 heaped teaspoons of Dijon mustard
4 teaspoons of sherry vinegar
Small bunch of fresh dill
2 tbsp olive oil
Boil the potatoes until tender, drain and allow to cool, then do the same with the beans and asparagus.
Chop the anchovies and garlic.
Mix the mustard and vinegar together in a bowl.
Slowly add the oil and then stir in the anchovies and garlic.
Slice the vegetable and arrange in layers on a platter.
Pour over the vinaigrette, scatter over the dill sprigs and serve.