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This lively UK Spring Salad brings together the best seasonal treats with soft Jersey Royals, quickly cooked veggies, and a bold wild garlic pesto that pulls it all together. It's basically springtime on your plate - colorful, tasty and downright gorgeous to look at.
I whipped up this salad for the first time when wild garlic was growing all over my nearby woods. The amazing smell took over my kitchen and quickly became something my family looks forward to every spring.
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 heart of the pesto offering a gentler kick than regular garlic cloves
- Asparagus: Go for spears with tight tips and firm stems for the best crunch and flavor
- Frozen broad beans and peas: Time-saving ingredients that work just as well as fresh ones
- Pine nuts: Give them a quick toast before using to bring out their nutty goodness
- Pecorino: Brings a tangy saltiness that works magic with the earthy wild garlic
- Pea shoots: Add a pretty finishing touch with their curly tendrils and sweet taste
- Maldon Salt: These little flakes pack bursts of flavor and a nice gentle crunch
Simple Preparation Steps
- Blend Up the Wild Garlic Pesto:
- Throw wild garlic leaves, basil, olive oil, pine nuts, capers, and grated pecorino into your food processor. Pulse until you've got the texture you want – chunky or smooth, it's up to you. You'll end up with a bright green, fragrant mix. The wild garlic gives a milder taste than regular garlic would.
- Boil the Jersey Royals:
- Start the potatoes in cold water, cutting bigger ones in half so they cook evenly. Bring them to a boil, then turn down to a simmer for about 10 minutes. Poke them with a knife to make sure they're soft but still holding their shape. You want them fully cooked but not mushy.
- Quick-Cook the Veggies:
- While your potatoes are cooking, get another pot of water boiling fast. Toss in the asparagus, peas, and broad beans all together for just 1 minute. They should turn bright green and soften just slightly. Drain them right away so they don't turn mushy – they'll keep cooking a bit from their own heat.
- Mix Potatoes with Pesto:
- Once drained, let the potatoes sit for a minute to steam off excess water. This helps the pesto stick better. While they're still hot, gently toss them with about two-thirds of your wild garlic pesto, making sure each potato gets a nice green coating.
- Put Your Salad Together:
- Spread the pesto-covered potatoes across a big serving plate as your base. Then arrange your bright green veggies on top, creating some height and making it look really pretty.
- Add Final Touches:
- Pour the leftover pesto over everything. Add some freshly cracked black pepper and a good sprinkle of Maldon Salt flakes. Scatter pea shoots all over the top for a fresh spring look and extra crunch.
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That wild garlic pesto really makes this dish special. I found out how amazing it is during a spring walk where the woods were completely covered with these smelly leaves. Taking some home and turning them into this bright sauce changed everything about my spring cooking. There's something magical about how the mild garlic flavor mixes with the strong pecorino cheese.
Finding Wild Garlic
You'll usually find wild garlic in wooded areas from late February to June. Look for wide, pointed green leaves that smell strongly of garlic when you crush them. Don't take more than you need and make sure you know what you're picking. If you can't find any yourself, check out farmers markets in spring, or just mix baby spinach with a small clove of garlic instead.
Customizing Your Salad
This spring mix loves to be changed up. Try adding crumbled blue cheese for richness, some cherry tomatoes for a sweet pop, or thin slices of red onion for a bit of bite. Fresh herbs like mint or dill work great with these flavors too. Want to make it a full meal? Add some flaked hot smoked salmon or torn buffalo mozzarella. The basic idea stays the same, but you can switch it up countless ways.
Other Tasty Dressings
The wild garlic pesto is fantastic, but this salad works with lots of other dressings too. Try mixing up some Aspall's Apple Cyder Vinegar with honey, Dijon mustard, and good olive oil. If you want something creamier, mix lemon juice with yogurt and fresh herbs. Even just some quality olive oil and a squeeze of lemon juice lets the natural veggie flavors shine through.
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This salad really captures what spring is all about—fresh, light, and packed with flavor. Try turning your seasonal favorites into this colorful dish today!
Frequently Asked Questions
- → Can I swap out wild garlic in the pesto?
If you can’t find wild garlic, try using fresh spinach or basil with a little raw garlic (about 1-2 cloves). Watercress or arugula can also add a slightly peppery twist.
- → Can this dish be prepped in advance?
Totally. The pesto can be made days ahead (up to 3), and vegetables can be cooked a day early. Assemble everything right before serving for the best taste and texture.
- → What protein works well with this salad?
Pair it with grilled salmon or trout for something light, or crumbled feta or eggs for a veggie-friendly option. Grilled chicken or lamb also blends wonderfully with the spring flavors.
- → What’s a good alternative to Jersey royal potatoes?
If you can’t get Jersey royals, go for new potatoes, Yukon Gold, fingerlings, or Charlottes. They’ll hold up and taste buttery too.
- → Could I use fresh peas and beans instead of frozen?
Of course! When they’re in season, fresh peas and broad beans shine, though their cook times may vary—around 2-3 minutes for peas and 3-4 minutes for beans. Don’t forget to double-pod fresh broad beans for better texture.
- → How long can leftover pesto be stored?
It stays fresh for up to 5 days if sealed in the fridge. If you want it to last longer, freeze it in an ice tray and store cubes in freezer-safe bags. They’re perfect for a quick pasta sauce or spread whenever needed.