This salad makes the most of the fantastic seasonal produce we have around this time of year. Don’t be scared of mayonnaise, especially if you have a blender – as long as you add the oil in a slow steady stream, you will triumph. There is ample, so be sure to finish it up in a first-class chicken baguette the following day. Avocado and crispy fried onions make a great addition to this salad.
The components to the salad are as follows, build as you wish. Serves 2.
Preheat oven to 220°C. Add 2 handfuls of small jersey royals or new potatoes to a pan covered with salted water, bring to the boil and simmer for 10 minutes. Drain, place in a baking tray to dry out and squash roughly with a fork. Drizzle with a glug of olive oil and season generously with salt and pepper. Bake for 20-30 minutes until the edges are browned and crispy. Toss in 2 tbsp cider vinegar and add more salt if necessary.
Steam 2 chicken breasts for 10-15 minutes (depending on size). Leave to cool slightly before slicing.
Add 2 large handfuls of watercress to bowls, make a dressing whisking together 2 tbsp olive oil with 1 tbsp sherry vinegar. Drizzle over watercress and season with garlic salt and pepper.
Break off woody ends from 10 asparagus spears and toss in 1 tbsp olive oil, place over a hot griddle turning once until tender, then season.
Add one egg yolk, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 handful of chopped basil to a food processor, mix well then add 120ml olive oil in a thin steady stream with the motor running (or as you whisk continuously). Season the mayonnaise and add lemon juice to taste.