ASPARAGUS, PEA AND POTATO SUMMER SALAD
This is a fresh, vibrant summer salad that brings together the best of the season’s produce – new potatoes, sweet peas, crisp asparagus and peppery radishes, all tied together with a punchy mint and lemon dressing.
Created by Ed Cudlipp, also known as ‘Cud Cooks’, it’s the kind of dish that feels effortless but tastes thoughtful.
Perfect for summer barbecues and alfresco lunches, it’s also a colourful side to grilled fish or roast chicken. It’s all about keeping things simple and letting each ingredient shine.
The vegetables are cooked just enough to retain bite and colour, then brought to life with a zesty, herb-loaded dressing made in seconds in a blender.
Dill is folded through at the end for a final hit of freshness and fragrance.
Ed uses Professional kitchen knives throughout – for slicing radishes paper-thin, chopping herbs cleanly, and trimming asparagus with ease.
And he uses Campden saucepans for cooking the potatoes and blanching vegetables.
This is a bright, easy dish that’s as satisfying to prep as it is to eat.
INGREDIENTS (Serves 8):
For the salad
1kg new potatoes
300g fresh or frozen peas
400g asparagus spears
8-10 radishes, thinly sliced
Handful of fresh dill, finely chopped
Flaky sea salt, to taste
For the dressing
150ml extra virgin olive oil
Juice of 2 lemons
2 tbsp Dijon mustard
2 tsp honey
2 garlic cloves, peeled
Large handful of fresh mint leaves (approx 25g)
Salt and freshly ground black pepper, to taste
METHOD:
PREP THE VEGETABLES
1. Bring a large pan of salted water to the boil. Add the new potatoes and cook for 15-20 minutes until just tender. Drain and immediately transfer to a bowl of iced water to stop the cooking. Once cool, drain again and cut the potatoes in half.
2. Trim the asparagus and cut into two-inch pieces. Bring a clean pan of salted water to the boil and blanch the peas and asparagus together for two minutes. Drain and refresh in iced water, then drain again.
3. Thinly slice the radishes and set aside.
PREP THE VEGETABLES
1. Bring a large pan of salted water to the boil. Add the new potatoes and cook for 15-20 minutes until just tender. Drain and immediately transfer to a bowl of iced water to stop the cooking. Once cool, drain again and cut the potatoes in half.
2. Trim the asparagus and cut into two-inch pieces. Bring a clean pan of salted water to the boil and blanch the peas and asparagus together for two minutes. Drain and refresh in iced water, then drain again.
3. Thinly slice the radishes and set aside.
MAKE THE DRESSING
1. In a food processor or blender, combine the olive oil, lemon juice, Dijon mustard, honey, garlic cloves, mint leaves, salt and pepper. Blend until smooth.
ASSEMBLE THE SALAD
1. In a large mixing bowl, combine the halved potatoes, blanched asparagus and peas and sliced radishes.
2. Pour over the dressing and toss gently to coat. Fold through the chopped dill and season to taste with flaky sea salt.
3. Serve at room temperature or lightly chilled.
MAKE THE DRESSING
1. In a food processor or blender, combine the olive oil, lemon juice, Dijon mustard, honey, garlic cloves, mint leaves, salt and pepper. Blend until smooth.
ASSEMBLE THE SALAD
1. In a large mixing bowl, combine the halved potatoes, blanched asparagus and peas and sliced radishes.
2. Pour over the dressing and toss gently to coat. Fold through the chopped dill and season to taste with flaky sea salt.
3. Serve at room temperature or lightly chilled.