Jersey Royal and Radish salad
Ingredients
750g Jersey royals, washed
Large bunch of radishes, trimmed
6 large spring onions, trimmed
Cress, washed
Large bunch of radishes, trimmed
6 large spring onions, trimmed
Cress, washed
1 tbsp the governor Extra Virgin Olive oil
Dressing
Dressing
1 tbsp wholegrain mustard
1 garlic clove, crushed
1 tsp honey
2 tbsps lemon juice
Salt to taste
5 tbsps The Governor EVOO
Method
1. Heat the oven to 180°c, Gas mark 4. Place the radishes and spring onions in a bowl and drizzle over 1 tbsp of evoo, season with salt and place on a baking tray. Cook for 20- 30mins until softened.
2. Place the potatoes in a saucepan of cold water and bring to the boil. Simmer for 15-20 mins. Drain and leave to rest.
3. Make the dressing by placing all the ingredients in a small bowl and whisk together.
4. Plate the dish up, drizzle over the dressing and add a few sprigs of cress.
1. Heat the oven to 180°c, Gas mark 4. Place the radishes and spring onions in a bowl and drizzle over 1 tbsp of evoo, season with salt and place on a baking tray. Cook for 20- 30mins until softened.
2. Place the potatoes in a saucepan of cold water and bring to the boil. Simmer for 15-20 mins. Drain and leave to rest.
3. Make the dressing by placing all the ingredients in a small bowl and whisk together.
4. Plate the dish up, drizzle over the dressing and add a few sprigs of cress.
Buy your Governor EVOO here.
