Tasty Seasonal Spring Mix

This lively UK spring salad brings together the finest seasonal treasures—tender Jersey Royals, quickly blanched veggies, and a bold wild garlic pesto that pulls everything into perfect harmony. It's literally springtime on your plate with its garden-fresh tastes and gorgeous arrangement.

I whipped up this salad for the first time when wild garlic was growing everywhere in the woods near my house. The amazing smell took over my kitchen and quickly became our family's signal that spring had finally arrived.

Ingredients

• Jersey Royal potatoes: Picked for their unique nutty taste and firm texture that won't fall apart in your salad
• Wild garlic leaves: The pesto's main player, offering a gentler garlic kick than regular cloves
• Asparagus: Go for spears with tight tips and sturdy stalks for the best snap and flavor
• Frozen broad beans and peas: Time-saving ingredients that work just as well as fresh without the shelling hassle
• Pine nuts: Give them a quick toast before blending for extra nutty goodness
• Pecorino: Brings a tangy saltiness that works magic with the earthy wild garlic notes
• Pea shoots: Add a pretty finishing touch with their curly tendrils and sweet taste
• Maldon Salt: These delicate flakes pack little bursts of flavor and gentle texture

Step-by-Step Instructions

Create the Wild Garlic Pesto:

Throw wild garlic leaves, basil, olive oil, pine nuts, capers, and grated pecorino into your food processor. Pulse until you get the texture you want – chunky or smooth, it's up to you. The finished pesto should be bright green with an amazing aroma. You'll notice the wild garlic gives a milder flavor than classic pesto.

Prepare the Jersey Royals:

Start the potatoes in a big pot of cold water, cutting larger ones in half so they cook evenly. Bring them to a boil, then lower to a simmer for about 10 minutes. Check by poking with a knife – they should be soft but still holding their shape. You want them cooked through but not mushy.

Quick-Cook the Vegetables:

While your potatoes are simmering, get another pot of water boiling rapidly. Add your asparagus, peas, and broad beans all at once and cook for just 60 seconds. They should stay vibrantly green with a slight crunch. Drain them right away to stop the cooking process since they'll continue to soften a bit more on their own.

Coat the Potatoes:

After draining your cooked potatoes, let them sit for a minute to release steam. This little trick helps the pesto stick better. While they're still warm, mix them gently with about two-thirds of your wild garlic pesto, making sure each potato gets a nice green coating.

Put the Salad Together:

Spread your pesto-coated potatoes across a wide serving plate as your foundation. Then arrange your blanched asparagus, broad beans, and peas on top, creating some height and visual pop throughout.

Add Final Touches:

Pour the leftover pesto over your assembled salad. Add some freshly ground black pepper and sprinkle generously with Maldon Salt flakes. Scatter pea shoots all over the top for a fresh spring look and added crunch.

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The wild garlic pesto really makes this dish special. I found its amazing qualities during a spring walk when I saw the forest floor completely covered with these fragrant leaves. Taking some home and turning them into this bright sauce totally changed how I cook in springtime. There's something magical about mixing that mild garlic flavor with sharp pecorino cheese.

Foraging Wild Garlic

Wild garlic usually shows up in wooded areas from late February all the way to June. Watch for wide, pointed green leaves that smell strongly like garlic when you crush them. Always gather responsibly, just take what you'll use and be 100% sure you've got the right plant. If you can't go foraging yourself, check farmers markets in spring, or you can swap in baby spinach with a small clove of garlic instead.

Making It Your Own

This spring salad is super adaptable. Try mixing in some crumbled blue cheese for richness, add cherry tomatoes for a sweet touch, or toss in red onion for a bit of zing. Fresh herbs like mint or dill work really well with these flavors too. Want to make it a full meal? Add some flaked hot smoked salmon or torn buffalo mozzarella. The basics stay the same but you can switch things up however you want.

Different Dressing Options

The wild garlic pesto is amazing, but this salad tastes great with other dressings too. You might try an apple cider dressing made with Aspall's vinegar, honey, Dijon mustard, and good olive oil. For something creamier, mix up a lemon yogurt dressing with fresh herbs. Even just some quality olive oil and a squeeze of lemon juice lets all those natural veggie flavors shine through.

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This salad truly captures the essence of spring—light, bright, and packed with flavor. Give your seasonal favorites a try in this colorful dish today!

Frequently Asked Questions

→ What can I use instead of wild garlic for the sauce?

When wild garlic isn't around, try using a mix of regular garlic (1-2 cloves) with extra basil or spinach. You could also go with arugula or watercress for a similar zippy taste.

→ Can I fix this salad beforehand?

Sure, but it tastes best warm or room temp. You can make the sauce up to 3 days early and cook the veggies a day ahead. Just throw everything together right before you eat for the freshest flavor.

→ What meat goes nicely with this mix?

This flexible dish works great with grilled fish, especially salmon or trout. If you don't eat meat, try adding soft-boiled eggs or some crumbled feta. Grilled chicken slices or lamb also match the spring flavors really well.

→ What other potatoes work if I can't get Jersey royals?

No Jersey royals? No problem! Try regular new potatoes, fingerlings, or small waxy ones like Charlotte or Yukon Gold. They'll stay intact and have that same buttery feel.

→ Can I use garden-fresh peas and beans instead of frozen ones?

You bet! Fresh peas and beans are fantastic in season. They might need slightly different cooking - usually 2-3 minutes for peas and 3-4 minutes for beans. Take the outer shells off the beans for the smoothest texture and prettiest look.

→ How long will extra wild garlic sauce last?

Leftover sauce stays good in a sealed container in your fridge for about 5 days. Want to keep it longer? Freeze it in ice cube trays, then pop the cubes into freezer bags. It's great on pasta, in soups, or spread on crusty bread.