Summer Salad with Jersey Royals by @deliciouslyella

40 min

4 servings

🥔

400 g

New potatoes

🌿

20 g

Basil

🥬

1

Red gem lettuce

🫜

150 g

Radish

🫛

120 g

Sugar snap peas

🌱

50 g

Mixed seeds

🫒

6 tbsp

Extra virgin olive oil

🍇

1.5 tbsp

Red wine vinegar

🌼

1.5 tbsp

Dijon mustard

🌱

1 tbsp

Tahini

🧄

0.5 clove

Garlic

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

  1. Boil
    • New potatoes
    • Sea salt

    Pop the potatoes into a large pan of salted water, bring to the boil and cook for 20-25 minutes until tender, then drain in a colander.

  2. Crush
    • New potatoes

    Tip the potatoes back into the pan and roughly crush with a wooden spoon.

  3. Stir
    • Basil
    • Extra virgin olive oil
    • Sea salt

    Stir in the herbs, a drizzle of olive oil and season generously.

  4. Whisk
    • Extra virgin olive oil
    • Red wine vinegar
    • Dijon mustard

    To make the dressing, whisk together all the dressing ingredients in a jar or a small bowl until emulsified, then season with salt and lots of pepper.

  5. Transfer
    • New potatoes
    • Red gem lettuce
    • Radish

    Transfer the potatoes to a large salad bowl, along with the lettuce, radish, sugar snap peas and seeds.

  6. Pour

    Pour over two-thirds of the dressing and toss together.

  7. Divide

    Divide the salad between plates and serve with the remaining dressing on the side.

Summer Salad with Jersey Royals by @deliciouslyella

40 min

4 servings

🥔

400 g

New potatoes

🌿

20 g

Basil

🥬

1

Red gem lettuce

🫜

150 g

Radish

🫛

120 g

Sugar snap peas

🌱

50 g

Mixed seeds

🫒

6 tbsp

Extra virgin olive oil

🍇

1.5 tbsp

Red wine vinegar

🌼

1.5 tbsp

Dijon mustard

🌱

1 tbsp

Tahini

🧄

0.5 clove

Garlic

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

Preparation Steps

  1. Step 1/7

    Pop the potatoes into a large pan of salted water, bring to the boil and cook for 20-25 minutes until tender, then drain in a colander.

    🥔New potatoes
    🧂Sea salt
    🍳Large pan
    🧺Colander

  2. Step 2/7

    Tip the potatoes back into the pan and roughly crush with a wooden spoon.

    🥔New potatoes
    🍳Large pan
    🥄Wooden spoon

  3. Step 3/7

    Stir in the herbs, a drizzle of olive oil and season generously.

    🌿Basil
    🫒Extra virgin olive oil
    🧂Sea salt
    ⚫Black pepper
    🍳Large pan

  4. Step 4/7

    To make the dressing, whisk together all the dressing ingredients in a jar or a small bowl until emulsified, then season with salt and lots of pepper.

    🫒Extra virgin olive oil
    🍇Red wine vinegar
    🌼Dijon mustard
    🌱Tahini
    🧄Garlic
    🧂Sea salt
    ⚫Black pepper
    🫙Jar
    🥄Whisk

  5. Step 5/7

    Transfer the potatoes to a large salad bowl, along with the lettuce, radish, sugar snap peas and seeds.

    🥔New potatoes
    🥬Red gem lettuce
    🫜Radish
    🫛Sugar snap peas
    🌱Mixed seeds
    🥣Salad bowl

  6. Step 6/7

    Pour over two-thirds of the dressing and toss together.

    🥣Salad bowl

  7. Step 7/7

    Divide the salad between plates and serve with the remaining dressing on the side.

Composition

Ingredients

Types

Vegetables, Herbs, Seeds, Oils, Condiments, Spices

Ingredients

New potatoes, Basil, Red gem lettuce, Radish, Sugar snap peas, Mixed seeds, Extra virgin olive oil, Red wine vinegar, Dijon mustard, Tahini, Garlic, Sea salt, Black pepper

Notes

New potatoes (halved), Basil (1 handful, we used basil & chives), Red gem lettuce (whole, washed & sliced), Radish (1 pack, halved), Sugar snap peas (1 pack, halved lengthways), Mixed seeds (1 handful, toasted), Extra virgin olive oil (1 drizzle, for the salad, for the dressing), Dijon mustard (smooth), Garlic (crushed)

Allergens

Sesame, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, Nut-Free, soy-free, Sugar-Free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 25g, Fat: 21g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 650mg, Magnesium: 55mg, Iron: 2mg, Calcium: 60mg, Sodium: 260mg

Vitamins

Vitamin C: 28mg, Vitamin K: 45mcg, Vitamin A: 350mcg, Folate: 55mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Large pan, Colander, Wooden spoon, Jar, Whisk, Salad bowl, Knife, Chopping board

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Summer, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Tender, Creamy, Crisp

Flavors

Tangy, Herby, Fresh, Earthy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

assembled salad : same day, best eaten fresh (dressing added just before serving for best texture), dressed leftovers : up to 1 day (store covered in an airtight container in the fridge,lettuce will soften over time), undressed components (potatoes, dressing) : up to 2 days (store potatoes and dressing separately from raw vegetables in airtight containers in the fridge)