A light and colourful mix of peppery radishes, nutty Jersey Royals and vibrant seasonal greens
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
It may seem extravagant to use expensive sea salt to cook the potatoes, but you can reuse it. The salt crisps the skin and permeates the flesh. If you don’t want the hassle, though, just boil or steam the potatoes instead. I’ve made sauce gribiche many times before – it’s a mayonnaise-style sauce – but never served it with radishes before. They’re made for each other.
Overview
Prep time
30 mins
Cook time
1 hr
Serves
4
Ingredients
- 24 radishes, preferably French breakfast radishes with really perky, fresh leaves
- 450g Jersey Royals
- 250g sea salt
- 24 medium asparagus stalks, woody bases removed
- 16 baby leeks
For the sauce
- 2 large eggs
- 2 tsp Dijon mustard, or as needed
- 200ml extra-virgin olive oil
- 2 tsp white-wine vinegar, or as needed
- 10 gherkins
- 2 tsp capers, washed and dried (soak them in water for 30 minutes if they’re packed in salt rather than brine)
- Handful each of tarragon and parsley leaves, finely chopped
Method
Step
Heat the oven to 190C/180C fan/gas mark 5
Step
Clean 24 radishes (preferably French breakfast radishes with perky leaves) carefully, trying not to crush their leaves. Leave the small tails on if they’re not grubby.
Step
Wash 450g Jersey Royals and pat them dry, but leave whole.
Step
Sprinkle a thin layer of the 250g sea salt into a small roasting tin or gratin dish (one in which the potatoes will fit snugly). Nestle the potatoes on this and sprinkle the rest of the salt on top.
Step
Bake until tender, but don’t overcook as they will dry out. It should take 30-40 minutes for them to cook through. Remove the potatoes from the salt then cover and keep warm.
Step
Meanwhile make the sauce gribiche. Boil 2 large eggs for 10 minutes, drain and cover with cold water. When cool enough to handle, peel the eggs, half them and remove the yolks.
Step
Mash the yolks with 2 tsp Dijon mustard until smooth.
Step
Start drizzling in 200ml extra-virgin olive oil a little at a time, just as when you are making mayonnaise. The mixture will thicken as you add the oil.
Step
Stir in 2 tsp white-wine vinegar.
Step
Chop the egg whites and 10 gherkins then add this to the sauce along with the 2 tsp capers (washed and dried) and a large handful each of finely chopped tarragon and parsley.
Step
Check the seasoning to see if you need to adjust the amount of vinegar or mustard.
Step
Steam 24 medium asparagus stalks (woody bases removed) and 16 baby leeks, cooking the asparagus for about 3 minutes then add the leeks and cook for another 3 minutes. They should both be tender when pierced with the tip of a sharp knife.
Step
Take them out of the steamer and pat dry with a clean tea towel.
Step
Brush off any excess salt from the potatoes and put them on plates, along with the asparagus and leeks.
Step
Add the radishes and a big spoonful of the sauce. Serve immediately.