In early spring, lovage, which is a perennial herb, sends up its tender new shoots, cut these and make your first green salad of the year. You can add anchovies for more flavour if you prefer.

Serves 4

Ingredients

2lb potatoes, freshly boliled (new potatoes are best)
5 or 6 young shoots of lovage
2 hard boiled egg
French dressing (see below)
1 tin of anchovies (optional)

French dressing

6 tbsp olive oil
2 tbsp of cider vinegar (or white wine vinegar)
Large pinch of sea salt
Two or three grinds of black pepper
A 1/2 teaspoon of mustard powder/mustard

Method

1. Combine the French Dressing ingredients in a small jar or cup and shake/stir vigourously until blended.

2. Cut up the potatoes into 1/2 inch (1.5 cm) squares and slice the egg into quarters. (If both of these are warm they absorb the flavours of the dressing even better I find).

3. Wash and cut the lovage into broad strips. Chop the anchoivies into small pieces.

4. Combine the potato, egg, lovage (and anchovies), pouriing the salad dressing over and gently mixing before serving.