British Spring Salad
A bright, herb-scented salad featuring Jersey royals, asparagus, and a flavorful wild garlic pesto, perfect for celebrating the spring season.
Ingredients
For the salad
- 500 g Jersey royal potatoes Choose small, firm tubers for even cooking.
- 150 g frozen broad beans Use frozen for convenience and peak flavor.
- 150 g frozen garden peas Frozen maintains color after blanching.
- 250 g asparagus Choose firm stalks, avoid limp ends.
- 10 g grated Pecorino For added flavor.
- 1 pinch Maldon salt For seasoning.
- 1 handful pea shoots For garnishing.
- cracked to taste black pepper To taste.
For the wild garlic pesto
- 75 g wild garlic leaves Look for vivid green leaves.
- 1 small handful basil leaves Provides additional flavor.
- 150 ml olive oil Use high-quality extra-virgin for best flavor.
- 20 g pine nuts For creaminess in the pesto.
- 1 tsp capers For added umami.
Instructions
Make the wild garlic pesto
- In a food processor, combine the wild garlic leaves, basil, pine nuts, capers, grated Pecorino, and olive oil. Blitz until smooth or to your desired texture.
Cook the Jersey royal potatoes
- If the potatoes vary significantly in size, halve the larger ones. Place in a large pan, cover with cold water, bring to a boil, then simmer for about 10 minutes until tender.
Blanch the asparagus, peas, and broad beans
- In another pan, bring salted water to a boil, then add asparagus, peas, and broad beans. Blanch for 1 minute, then drain immediately.
Toss potatoes with pesto
- Drain the potatoes and let them steam dry for a minute. Toss with two-thirds of the pesto while warm.
Assemble the salad
- On a serving platter, spoon the warm pesto potatoes. Top with blanched asparagus, peas, and broad beans. Drizzle with remaining pesto, season, and garnish with pea shoots.
Notes
Serve the salad warm for the best texture and flavor. Store leftovers in an airtight container for up to 2–3 days.