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Spring Salad with Jersey Royals, Asparagus, Morels and Perigord Truffle
Spring Salad with Jersey Royals, Asparagus, Morels and Perigord Truffle
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Feeds 1 - 2 people 
Prep time 15m
Cook time 30m
Description
This spring salad is an amazing way to combine some of the most delicious and seasonal ingredients to make a fabulous plant-based salad. You could swap the type of truffle used, depending on the season and availability. The creaminess of the Jersey Royal potatoes adds a delicious creamy texture to every bite.
- 250g Morels
- 250g Jersey Royals
- 30g Perigord truffle
- 1 Punnet Tendril pea shoots
- 1 Punnet Amaranth
- Drizzle Truffle oil
- 1 Garlic clove
- Knob Butter
- Drizzle Olive oil
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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