This salad is calling out for sunshiney spring and early summer days. Packed with gem lettuce, radishes, ricotta salata, mint. So fresh and delicious. The Jersey Royal potatoes are fried in olive oil for that beautiful crisp texture. The asparagus is simply blanched to keep its lovely crisp bite. All tied together with a really fresh lemon dressing.

Ingredients

Makes 2-3 portions
2 heads gem lettuce, cut into leaves, washed and spun dry
4 small radishes, washed and finely sliced
1 bunch asparagus, woody ends trimmed
200g Jersey royal potatoes, thoroughly washed
1 tbsp washed and roughly chopped mint leaves (keep the stalks from this)
1 heaped tbsp ricotta salata cheese, crumbled
Salt and pepper
Olive oil

For the dressing:
Juice of half a lemon, plus a little zest
2 tbsp olive oil
half tsp Dijon mustard
half a shallot, diced
salt and pepper

Looking for substitutions?

Swap the Jersey royals for regular new potatoes
Sub goat’s cheese or feta for the ricotta salata
Use baby spinach, romaine or other mild-flavoured leaves in place of the gem lettuce

RECIPE

1. Place the potatoes in a pan with plenty of cold, salted water and the mint stalks. Bring to a simmer and cook until tender, then drain. When cool enough to handle slice in half lengthways and cook in a little oil in a frying pan until gently golden
2. Bring a large pan of salted water to a rolling boil, cook the asparagus for 1-2 mins until just tender, then drain and refresh in cold or ice water (ice water if not eating immediately)
3. For the dressing mix together the shallots, mustard, lemon and salt. Slowly whisk in the olive oil until combined
4. Mix all ingredients together

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