Warm Irish Salad _lowres

Photo provided by Royal Rose -- Irish celebrity chef Catherine Fulvio says Warm Irish Salad reflects the spring season. It features hot potatoes, smoked salmon and radicchio.

Warm Irish Salad

Serves 4. Recipe from Royal Rose is by Irish chef Catherine Fulvio.

Olive oil

3 large potatoes, peel and dice into 1 inch pieces

5 small sprigs of thyme

Salt and freshly ground black pepper

1 head of Royal Rose Radicchio, separate and halve the leaves

A good handful of baby spinach, washed and trimmed

6 ounces smoked salmon, in small strips

1 lemon, thinly sliced

A bunch of dill

For the dressing:

½ cup cream

2 tablespoons Irish stout

1 teaspoon whole grain mustard

2 teaspoons honey

½ teaspoon chopped thyme

1 tablespoon chopped parsley

Salt and freshly ground black pepper

1. Preheat oven to 375 F.

2. Heat a little oil in a roasting pan and add potatoes and thyme. Roast for about 25 minutes, or until golden, tossing from time to time. Then season with salt and freshly ground black pepper. Set aside and keep warm.

3. To make the dressing, pour the cream, Irish stout, mustard, honey and thyme into a small saucepan over a low heat. Stir until all the ingredients have dissolved; add the parsley and check the seasoning. Keep warm.

4. Heat a large frying pan over a medium heat, add olive oil followed by the radicchio leaves. Toss lightly for about a minute or so until slightly wilted. Add the spinach and wilt for a further minute. Transfer to serving plates and add the roasted potatoes.

5. Spoon over some dressing and arrange the smoked salmon and lemon slices on top.

6. Garnish with sprigs of dill, sprinkle freshly ground black pepper and serve immediately.

Tip: Use steamed baby potatoes instead of the roasted ones or even diced roasted sweet potatoes for a delicious change.