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–+ servings

Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg

Christian Gott - An Island Chef
You can use the quick pickled onions in salads and as a garnish for curry dishes like my Carrot and Split Chick pea Curry
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes

Ingredients
  

For the Salad

  • 1 large bunch Asparagus trimmed and cooked
  • 400 gr freshly cooked Jersey Royals slice in half if large
  • 1 bag mixed Salad Leaves washed and dried
  • 1 small bunch Flat Parsley
  • 150 gr Goat’s Cheese
  • 4 Radishes washed and finely sliced

For the Poached Eggs

  • 4 fresh free-range Eggs
  • 25 ml White Wine Vinegar

For the quick-pickled Red Onion

  • 1 Red Onion peeled and finely sliced
  • 2 teaspoons Caster Sugar
  • 100 ml White Wine Vinegar
  • A pinch of ground Coriander
  • Sea Salt and fresh ground Black Pepper

For the fresh Basil Pesto

  • A handful of fresh Basil
  • 200 ml good quality Olive Oil
  • 50 gr vegetarian Parmesan grated
  • 50 gr Pine nuts
  • 1 clove Garlic peeled and chopped
  • Sea Salt and freshly ground Black Pepper
Course Brunch, Lunch, Main Course, Main Dish
Cuisine English
Servings 4 people

Equipment

  • 3 Medium pans with lids
  • Large bowl
  • Whisk

Instructions
 

For the quick-pickled Red Onions

  • Heat the vinegar, sugar, coriander in a small saucepan with 100 ml of boiled water. Season generously. Place the onion into a clean, sterilised container and pour over hot pickle mix. Add the lid and allow to cool thoroughly. Chill in the fridge can be made a couple of days in advance.

For the Fresh Basil Pesto

  • Place all of the ingredients into a food processor and blitz to a creamy paste. Can be made in advance and stored in the fridge for up to a week.

For the Salad

  • To assemble the salad, toss the potatoes in two tablespoons of the pesto. Mix in a bowl with the salad leaves, parsley, and asparagus.
  • Place into four serving bowls and crumble in goat’s cheese and add radish slices.

For the Poached Eggs

  • Bring a medium sized pan of water to the boil and add white wine vinegar. Reduce heat to a gentle simmer and stir slowly. Crack an egg into the swirling water and poach for four minutes for a soft runny yolk.
  • Carefully remove and drain and repeat. Top salads with poached eggs, Season and serve.

Notes

Allergens in this recipe are;
 
Milk    Eggs Pine nuts and sulphites in vinegar
Please see the Allergens Page
Keyword Goats Cheese, Jersey Royals, Salad
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