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Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

Warm Jersey Royals salad, spring onions and aioli

PT1H

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1
Place the Jersey Royals into a pan and bring to the boil. Reduce the heat and leave to simmer for 10-12 minutes, or until tender and just cooked through. Remove from the heat and add 3 sprigs of fresh mint to the water to infuse as it cools
  • 300g of Jersey Royal potatoes
  • 3 sprigs of fresh mint
2
Meanwhile, blanch 4 of the spring onions in salted boiling water for 2 minutes, remove and refresh in ice cold water
  • 4 spring onions, washed
3
Place a griddle pan on a very high heat. Drain the water off the spring onions and slice in half lengthways. Brush with a little vegetable oil on the cut-side and chargrill until slightly blackened. Season with salt and set aside
4
While the potatoes are cooling, make a start on the aioli. Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch each of salt and pepper in a food processor
  • 3 free-range egg yolks
  • 4 garlic cloves
  • juice of half a lemon
  • salt
  • black pepper
  • 1 pinch of saffron
5
Slowly pour the olive oil into the blender in a steady stream while the food processor is running, until it forms a thick sauce
  • 150ml of extra virgin olive oil
6
Spoon the aioli into a large mixing bowl and combine with the sliced spring onions, diced shallot, capers and chopped herbs
  • 1 shallot, finely chopped
  • 40g of baby capers
  • 1 tbsp of parsley
  • 1 tbsp of chives
  • 1 tbsp of chervil
  • 6 spring onions, washed
7
Once the potatoes and cool, drain and cut into bite size pieces. Combine in a bowl with the aioli and season with salt and pepper. Divide into 4 bowls and garnish with the charred spring onions and some pea shoots
  • black pepper
  • salt

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