Warm salad of radishes, Jersey Royals & sorrel with mustard butter dressing
Matt Tebbutt creates a seasonal salad that will give everyone a spring in their step
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- Put the potatoes, mint and 3 of the bay leaves in a pan, cover with cold water, add a generous amount of salt and bring to the boil. Turn the heat down to a gentle simmer and cook until the potatoes are just tender. Keep warm in the pan off the heat then drain and halve just before you assemble the salad.
- To make the butter dressing, put the mace, remaining bay leaf, garlic, peppercorns, white wine and white wine vinegar into a small pan and reduce to about 1 /2 a tablespoon. Add half the butter and swirl about to incorporate. Don't let the pan get too hot or too cold. When all the butter has melted, add the rest and continue stirring. taste and season, then stir in the mustard.
- Arrange the warm cut potatoes on a platter with the radishes (and some of the radish leaves if you have them). Shred the sorrel leaves quite finely and scatter it over. Spoon the warm mustard butter over the top.
Per serving
385 kcalories, protein 4,2g, carbohydrate 33,6g, fat 26,5 g, saturated fat 16,3g, fibre 2,5g, salt 0 g
Recipe from olive magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/468639/
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Ingredients
- 800g small Jersey Royal potatoes , scrubbed
- few sprigs mint
- 4 bay leaves
- 2 bunches French breakfast radishes , trimmed (keep any good leaves attached)
- 1 bunch fresh sorrel leaves
FOR THE BUTTER DRESSING
- small piece blade mace
- ½ small garlic clove , crushed
- 3-4 black peppercorns
- 1½ tbsp white wine or vermouth
- ½ tbsp white wine vinegar
- 125g unsalted butter
- 1 tsp Dijon mustard
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This has a lovely crunchy topping that tastes like flapjack, perfect comfort food
18
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
- 800g small Jersey Royal potatoes , scrubbed
- few sprigs mint
- 4 bay leaves
- 2 bunches French breakfast radishes , trimmed (keep any good leaves attached)
- 1 bunch fresh sorrel leaves
FOR THE BUTTER DRESSING
- small piece blade mace
- ½ small garlic clove , crushed
- 3-4 black peppercorns
- 1½ tbsp white wine or vermouth
- ½ tbsp white wine vinegar
- 125g unsalted butter
- 1 tsp Dijon mustard
Per serving
385 kcalories, protein 4,2g, carbohydrate 33,6g, fat 26,5 g, saturated fat 16,3g, fibre 2,5g, salt 0 g
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