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Recipe for Salt-Baked Jersey Royals with Asparagus, Leeks, Radishes and Sauce Gribiche
This recipe features salt-baked Jersey Royals served with asparagus, leeks, radishes and sauce gribiche. Preparation time is 30 minutes, with a cooking time of 1 hour, serving four people. The dish uses 24 radishes, 450g Jersey Royals, 250g sea salt, 24 asparagus stalks and 16 baby leeks, along with ingredients for the sauce.
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The recipe for salt-baked Jersey Royals with asparagus, leeks, radishes and sauce gribiche requires 30 minutes of preparation and 1 hour of cooking time. It serves four people and includes a mix of vegetables and a mayonnaise-style sauce. The method involves baking the potatoes in sea salt and steaming the greens.
Ingredients for the main dish are 24 radishes, preferably French breakfast radishes with fresh leaves; 450g Jersey Royals; 250g sea salt; 24 medium asparagus stalks with woody bases removed; and 16 baby leeks. For the sauce gribiche, the ingredients consist of 2 large eggs, 2 teaspoons Dijon mustard, 200ml extra-virgin olive oil, 2 teaspoons white-wine vinegar, 10 gherkins, 2 teaspoons capers washed and dried, and a handful each of finely chopped tarragon and parsley leaves.
To prepare the potatoes, heat the oven to 190C/180C fan/gas mark 5.
Clean the radishes carefully, leaving small tails if not dirty. Wash and pat dry the Jersey Royals, leaving them whole.
Sprinkle a thin layer of the 250g sea salt into a small roasting tin or gratin dish that fits the potatoes snugly.
Place the potatoes on the salt and cover with the remaining salt. Bake for 30-40 minutes until tender, avoiding overcooking to prevent drying out. Remove the potatoes from the salt, cover and keep warm.
Meanwhile, prepare the sauce gribiche. Boil the 2 large eggs for 10 minutes, drain and cool under cold water. Peel the eggs, halve them and remove the yolks. Mash the yolks with 2 teaspoons Dijon mustard until smooth.
Drizzle in the 200ml extra-virgin olive oil gradually, as in making mayonnaise, until the mixture thickens. Stir in 2 teaspoons white-wine vinegar. Chop the egg whites and 10 gherkins, then add to the sauce with the 2 teaspoons capers and the chopped tarragon and parsley.
