Spring Salad with Jersey Royals, Asparagus, Morels & Perigord Truffle
Drogo
1 - 2
15 minutes
30 minutes
This elegant Perigord salad brings together some of Spring’s finest ingredients in one beautifully simple dish. Creamy Jersey Royal potatoes, earthy morels and tender asparagus are paired with fragrant Périgord truffle, fresh pea shoots and delicate micro herbs for a seasonal salad that is full of flavour and texture.
Inspired by the flavours of southwest France, this Perigourdine salad is a luxurious take on a classic spring dish. The buttery Jersey Royals provide a creamy base, while golden, garlicky morels add a rich woodland character and fresh asparagus brings brightness. Thinly shaved Périgord truffle and a drizzle of truffle oil complete this indulgent truffle salad.
Whether served as a light lunch, elegant starter or seasonal side, this Jersey Royal salad makes the most of exceptional ingredients at their best. The truffle can also be adapted according to the season and availability, making this a wonderfully versatile Spring salad.
Ingredients
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250g Morels
- 250g Jersey Royals
- 30g Perigord truffle
- 1 Punnet Tendril pea shoots
- 1 Punnet Amaranth
- Drizzle Truffle oil
1 Garlic clove
- Knob of Butter
- Drizzle Olive oil
Directions
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- Step 1, Firstly prepare your ingredients, so they are all ready to be cooked. Prepare the asparagus by snapping or cutting the ends off, as the texture is woody at the bottom and doesn’t soften enough to eat even when cooked. Wash the morels to get all the remaining residue out by rinsing them thoroughly and then shake or run through a salad spinner. Also wash and drain the Jersey Royal potatoes to get rid of any dirt.
- Step 2, Blanch the asparagus in salty boiling water (the salt should be seasoned enough to taste like sea water), which will keep the asparagus’ green colour. Drain into a colander after one minute of cooking, and run under cold water. Set aside.
- Step 3, Add a whole clove of garlic unpeeled, to a frying pan with olive oil. Fry the morels off until the water starts to evaporate and the mushrooms are coated in the garlicky oil.
- Step 4, In a separate saucepan, bring salted water to the boil and add Jersey Royals. Cook for around 10 minutes or until they are cooked enough to pierce with a knife, and it slides off. Drain the potatoes and set aside.
- Step 5, The mushrooms may start to produce a crackling sound, which indicates that the water has now completely evaporated from the morels. Make sure to keep turning the morels to fry on each side, using a pair of tongs. At this point, remove the garlic clove from the mushroom pan, add a knob of butter and thyme and coat the mushrooms in the infused butter. Sprinkle a little salt on top when they have been cooked and remove from pan.
- Step 6, In the same saucepan that they were cooked in, re-add the Jersey Royals with a knob of butter and toss to coat. Option here to also fry off the asparagus in the pan that the mushrooms were fried in to give them a little extra flavour.
- Step 7, To plate, arrange the asparagus, Jersey Royals and mushrooms and using a truffle shaver, shave the Perigord truffle thinly over the vegetables. To add an extra truffle kick, drizzle a small amount of white or black truffle oil over the dish. Add micro salad leaves of your choice (we used Tendril Pea Shoots) and sprinkle micro herbs (we used Red Amaranth leaves) to finish the plate off and add some colour. Such a delicious Spring dish!
Ingredients you'll need
