British Spring Salad

Why make this recipe

British Spring Salad is a delightful way to celebrate the freshness of spring. This salad combines the flavors of seasonal vegetables, vibrant wild garlic pesto, and creamy potatoes to create a dish that is both colorful and satisfying. It’s perfect as a light meal or a side dish for any gathering, and it showcases the best of what spring has to offer.

How to make British Spring Salad

Ingredients:

• 500g Jersey royal potatoes
• 150g Frozen broad beans
• 150g Frozen garden peas
• 250g Asparagus
• Wild garlic pesto
• 75g Wild garlic leaves
• A small handful basil leaves
• 150ml Olive oil
• 20g Pine nuts
• 1 tsp Capers
• 10g grated Pecorino
• Handful of pea shoots
• Cracked black pepper
• Pinch of Maldon Salt

Directions:

1. Start by preparing the wild garlic pesto. In a food processor or blender, add the pesto ingredients and blitz until it forms a paste. You can make it as smooth or chunky as you like. The color will be a vibrant green from the wild garlic leaves. Set this aside.

2. Next, cook the Jersey royal potatoes. If any potatoes are larger than the others, cut them in half. Place them in a large pan of water, bring it to a boil, and then reduce to a simmer. Cook them for about 10 minutes or until they feel tender when you insert a knife.

3. While the potatoes are cooking, bring a second pan of water to a boil. Once boiling, blanch your asparagus, peas, and broad beans for 1 minute until just tender. Remove the pan from the heat and drain the vegetables.

4. Once the potatoes are cooked, drain them as well and allow them to steam for a minute. Then, toss the warm potatoes in about 2/3 of the wild garlic pesto.

5. On a large serving platter, spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans, and peas.

6. Drizzle with the remaining pesto, add some cracked black pepper, and sprinkle with a pinch of Maldon Salt. Finally, garnish with fresh pea shoots and serve.

How to serve British Spring Salad

You can serve British Spring Salad as a light main course or as a beautiful side dish. This salad pairs well with grilled meats or can be a satisfying standalone meal. Enjoy it warm or at room temperature, making it versatile for any occasion.

How to store British Spring Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to eat it within a couple of days for the freshest flavor and texture. However, keep in mind that the potatoes and vegetables may lose some of their crispness when stored.

Tips to make British Spring Salad

• Choose the best seasonal ingredients for the freshest flavor.
• You can customize the salad by adding other vegetables like radishes or cherry tomatoes.
• Toast the pine nuts before adding them to enhance their flavor.
• Adjust the amount of pesto based on your taste preference.

Variation (if any)

For a variation, you can substitute the wild garlic pesto with regular basil pesto or any other green sauce you like. You might also try adding some crumbled feta cheese for a creamy touch or some lemon juice for extra brightness.

FAQs

1. Can I use fresh broad beans instead of frozen?
Yes, fresh broad beans are great to use if you can find them! Just make sure to cook them until tender.

2. What if I don’t have wild garlic for the pesto?
If you don’t have wild garlic, you can use regular garlic and fresh herbs like basil or parsley instead to make a flavorful pesto.

3. Can this salad be made in advance?
Yes, you can prepare the components of the salad in advance. However, it’s best to toss the salad together just before serving to maintain the freshness of the ingredients.

British Spring Salad

A vibrant salad showcasing seasonal vegetables and wild garlic pesto, perfect as a light meal or side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: British

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Salad

• 500 g Jersey royal potatoes
• 150 g Frozen broad beans
• 150 g Frozen garden peas
• 250 g Asparagus
• 75 g Wild garlic leaves
• A small handful basil leaves
• 150 ml Olive oil
• 20 g Pine nuts
• 1 tsp Capers
• 10 g grated Pecorino
• Handful pea shoots
• Cracked black pepper
• Pinch of Maldon Salt

For the Wild Garlic Pesto

• 75 g Wild garlic leaves
• 150 ml Olive oil
• 20 g Pine nuts
• 1 tsp Capers
• 10 g grated Pecorino

Method

 

Preparation of Wild Garlic Pesto

1. In a food processor or blender, add the pesto ingredients and blitz until it forms a paste.
2. Set the pesto aside.

Cooking the Potatoes and Vegetables

1. If any potatoes are larger than the others, cut them in half.
2. Place the potatoes in a large pan of water, bring it to a boil, and then reduce to a simmer.
3. Cook the potatoes for about 10 minutes or until they feel tender when you insert a knife.
4. While the potatoes are cooking, bring a second pan of water to a boil.
5. Blanch the asparagus, peas, and broad beans for 1 minute until just tender, then drain the vegetables.
6. Once the potatoes are cooked, drain them and allow them to steam for a minute.

Assembly

1. Toss the warm potatoes in about 2/3 of the wild garlic pesto.
2. On a large serving platter, spoon on the warm pesto potatoes.
3. Top with the blanched asparagus, broad beans, and peas.
4. Drizzle with the remaining pesto, add cracked black pepper, and sprinkle with a pinch of Maldon salt.
5. Garnish with fresh pea shoots and serve.

Notes

Store leftovers in an airtight container in the refrigerator. Best eaten within a couple of days for freshness. Potatoes and vegetables may lose crispness when stored.

Naya Lucas