Spring has finally Sprung! Although it might not feel like it yet, it’s definitely looking like it in our kitchen, with beautiful & fresh new season produce.
This recipe is one that we think couldn’t be more ‘Spring’ if we tried. Serve it as a side dish, with new season’s lamb and enjoy!
St Helier Salad
800g Jersey Royal potatoes
1 bunch asparagus, woody ends removed, lightly peel from 3 inches from the top
2 soft boiled eggs
2g wild garlic
5g Toasted pine nuts
50ml blood orange juice
25ml Cabernet Sauvignon vinegar
200ml plain olive oil
1tbs Dijon mustard
Boil Jersey Royals in sea salted cold water, bring to the boil and cook for 8-10 mins, strain and let air dry. Slice the potatoes into rondells once cooled.
Blanch asparagus in boiling sea salted water for 2 and a half minutes, then transfer into ice water. Dry & slice asparagus to 2 inch long pieces.
Shred wild garlic, peel & halve the soft boiled eggs.
For the dressing, make an emulsion of the orange juice, vinegar & mustard with a whisk or blender. Slowly add the olive oil (if it gets too think, add a drop of water.)
Assemble the dressed ingredients, adding halved boiled eggs & toasted pine nuts last.