Super Spring Salad

A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.

Vegetarian Gluten-Free Healthy Spring Salad

Estimated Nutrition

Calories

820.1

kcal / serving

3280.4 kcal total

Carbs

25.6g

per serving

102.5 g total

Fat

76.2g

per serving

304.8 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

tbsp

Red Wine Vinegar

Fruits

piece

Lemon

juice only

LegumesPulses

150

Broad Bean

young, podded

150

Soy Beans

fresh or frozen

NutsSeeds

leaves

Mint

10 torn, 5 shredded

bunch

Chervil

small bunch

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

drizzle

Olive Oil

for sprinkling on tray

tsp

Walnut Oil

300

Extra Virgin Olive Oil

Vegetables

piece

Jersey Royal Potato

halved after blanching

spears

Green Asparagus

sliced on an angle

150

Pea

podded

piece

Spring Onion

sliced on an angle

spears

Purple Asparagus

sliced using a peeler

piece

Shallot

cut into rings

handful

Watercress

punnet

Pea Shoot

Method

Blanch the potatoes in boiling water, drain, and slice them in half.

Combine all vegetables, shallots, herbs, and greens in a bowl and coat with the dressing.

Whisk mustard and vinegar together, then slowly add oils until a thick sauce forms.

Macerate the purple asparagus in a bowl with lemon juice and salt to soften.

Place the blanched vegetables on a tray with potatoes, drizzle with olive oil, and season.

Divide the salad among four plates and serve immediately.

Drain the vegetables and rinse under cold water briefly to stop the cooking process.

Boil the green asparagus, broad beans, peas, soy beans, and spring onions for two minutes.