British Spring Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g Jersey royal potatoes
02 -
150g Frozen broad beans
03 -
150g Frozen garden peas
04 -
250g Asparagus
05 -
Handful of pea shoots
06 -
Cracked black pepper
07 -
Pinch of Maldon Salt
→ Wild Garlic Pesto
08 -
75g Wild garlic leaves
09 -
Small handful basil leaves
10 -
150ml Olive oil
11 -
20g Pine nuts
12 -
1 tsp Capers
13 -
10g Pecorino, finely grated
# Instructions:
01 -
In a food processor or blender add the wild garlic leaves, basil leaves, olive oil, pine nuts, capers, and grated Pecorino. Blitz until it forms a paste, with texture according to preference. The mixture should be vibrant green from the wild garlic leaves.
02 -
Transfer the pesto to a small bowl and set aside for later use.
03 -
Halve any larger Jersey royal potatoes for even cooking. Place all potatoes in a large pan of water, bring to the boil, then reduce to a simmer. Cook for 10 minutes until tender when pierced with a knife.
04 -
While the potatoes cook, bring a second pan of water to the boil. Blanch the asparagus, peas, and broad beans for 1 minute until just tender. Remove from heat and drain immediately.
05 -
Drain the cooked potatoes and allow them to steam for a minute. Toss them in approximately two-thirds of the wild garlic pesto until evenly coated.
06 -
On a large serving platter, arrange the warm pesto-coated potatoes. Top with the blanched asparagus, broad beans, and peas.
07 -
Drizzle the remaining pesto over the vegetables. Season with cracked black pepper and Maldon Salt. Garnish with fresh pea shoots and serve immediately.
# Notes:
01 -
The wild garlic pesto also works well as a garnish for meat and vegetables, or stirred through pasta dishes.
02 -
For variations, consider adding blue cheese, cherry tomatoes, red onion, and fresh herbs.
03 -
An alternative dressing could be an apple cider vinaigrette made with Aspall's Apple Cyder Vinegar.