This salad can be served as a main course or as a side dish. It’s perfect for a light lunch or dinner, or as part of a larger meal. With ingredients like fresh herbs, capers and a homemade dressing, this salad is full of flavour. The garlic croutons add a nice crunch and the Granny Smith apple adds a touch of tang to balance the flavours.
Ingredients:
- 300g Jersey Royal new potatoes, scrubbed but not peeled, large ones cut in half
- 1 sprig of mint
- 2 eggs
- 200g asparagus, woody ends removed and saved
- 50g fresh peas, shelled
- 4 tbsp mayonnaise
- 1 green Granny Smith apple, seeded and finely chopped
- 3 spring onions, finely sliced
- 1 tsp capers, drained
- 2 tablespoons olive oil
- 1 tbsp white wine vinegar
- 1 Little Gem lettuce, leaves washed and dried, heart cut in half
- 3-4 handfuls of soft herbs (chervil, tarragon, parsley, mint and chives)
- For the garlic croutons: 2 slices of sourdough or white baguette, a drizzle of olive oil, 3 cloves of garlic.
Method of preparation:
Boil the potatoes with the mint sprigs until tender. Drain and leave to cool.
Boil the eggs to your liking (hard or soft), then peel and quarter them.
Prepare the asparagus and the peas: Blanch the asparagus and peas in boiling water for a few minutes, then drain and rinse under cold water.
Mix the mayonnaise, chopped apple, sliced spring onions, capers, olive oil and white wine vinegar in a bowl.
In a large bowl, combine the cooled potatoes, blanched asparagus and peas, lettuce leaves and soft herbs. Add the dressing and toss to combine.
Rub the slices of bread with the garlic cloves, drizzle with olive oil and toast until golden.
Arrange the quartered eggs and garlic croutons on top of the salad. Enjoy your Spring Celebration Salad!
