Celebrate spring with this salad using the season’s most exciting food, including new potatoes, asparagus and peas. It’s even better if you make your own mayo
Prep:20 mins
Serves 2
300g Jersey Royal new potatoes, scrubbed clean but not peeled, big ones cut in half1 mint sprig2 eggs200g asparagus, woody stalks removed and saved50g fresh peas, podded4 tbsp mayonnaise (see recipe below, or use shop-bought)1 green apple (we used Granny Smith), cored and finely chopped3 spring onions, finely sliced1 tsp capers, drained2 tbsp olive oil1 tbsp white wine vinegar1 Little Gem lettuce, leaves washed and dried, heart split in two3-4 handfuls of soft herbs (we used chervil, tarragon, parsley, mint and chives)
STEP 1Heat 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.STEP 2Bring 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.STEP 3Meanwhile, 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.STEP 4Bring 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.STEP 5Toss 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.Homemade mayoIn 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.
