- 300g Jersey Royal new potatoes, scrubbed clean but not peeled, big ones cut in half
- 1 mint sprig
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g asparagus, woody stalks removed and saved
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 50g fresh peas, podded
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 4 tbsp mayonnaise (see recipe below, or use shop-bought)
- 1 green apple (we used Granny Smith), cored and finely chopped
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tsp capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine vinegar
- 1 Little Gem lettuce, leaves washed and dried, heart split in two
- 3-4 handfuls of soft herbs (we used chervil, tarragon, parsley, mint and chives)
For the garlic croutons
Heat oven to 200C/180C fan/gas 6. Drizzle the bread with some olive oil and season, then roast in the oven, turning halfway through, for 12-15 mins or until crisp and golden. Once baked, rub with the raw garlic and break or cut into croutons.
Bring a pan of water to boil. Add the potatoes, mint and 1 tsp salt and simmer for 15 mins until the potatoes are tender. Don’t be afraid of overcooking them – they’re far better tender than chalky. Drain the potatoes and discard the mint sprig.
Meanwhile, bring another pan of water to the boil and lower the eggs into the water. Bring back to the boil and cook for 6 mins. Drain, then run the eggs under cold water to cool. Tap the eggs on the work surface and peel.
Bring another pan of salted water to the boil. Chop the asparagus spears into three and boil in the water for 3-4 mins until just tender. Scoop out with a slotted spoon and refresh in cold water. Bring the water back to the boil and add a pinch of sugar. Add the peas to the water and cook until tender (about 2-3 mins). Drain.
Toss the potatoes with 2 tbsp mayo and the apple, spring onions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs along with the asparagus and peas. Spread the remaining mayo across your plate, top with the potatoes and dressed salad, halve the eggs and add more mayo, if you like. Garnish with the croutons and extra herbs.
In a large bowl, whisk 2 egg yolks, ½ tsp salt, 1 tsp Dijon mustard and the juice of ½ lemon. Still whisking, add 200ml vegetable oil a drop at a time, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and whisk vigorously – it will come together. Add 100ml extra virgin rapeseed oil, whisking, to finish the mayo, then add 2 tbsp water, a pinch of cayenne pepper and a pinch of white pepper. Whisk until creamy.