Warm Jersey Royal Salad

Les ingrédients

Serves 4 as a starter or light lunch

  • 400g medium Jersey Royals New Potatoes
  • 100g mixed salad leaves
  • 1 large red pepper
  • 2 medium figs
  • 40g pine nuts
  • 40g continental parsley (shredded)
  • 25g mint (shredded)
  • 12 slices Serano ham(Parma Ham could be used as an alternitive)
  • a little olive oil for roasting
  • salt and pepper


  • 1 x shallot-finely chopped
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper

Les recettes Jersey Royal

Warm Jersey Royal salad with parsley, roasted pine nuts and Serrano ham, fresh figs and roasted red peppers.

La méthode

  1. Heat some olive oil in a frying pan and lightly fry the pine nuts until golden brown, remove from the heat and roughly chop.
  2. Brush the red pepper with a little olive oil and place on a baking tray in a pre-heated oven 220c for 10-12 minutes until the skin has lightly blackened and blistered, allow to cool slightly then peel, cut into four and remove the seeds, season with salt and pepper brush with a little olive oil and leave to the side.
  3. Wash the potatoes gently rubbing the potatoes with your fingers to remove all the dirt. Place the potatoes in salted water and bring to boil, simmer until cooked(10-15 minutes) test them with a knife when they are cooked drain in a colander whilst you assemble the rest of the salad.
  4. To make the dressing place the shallots, lemon juice and balsamic vinegar in a bowl and season with salt and pepper. Gradually whisk in the olive oil check the taste and leave to the side.
  5. To assemble the salad cut the figs into four and place two pieces on each plate, dress the salad with half the dressing. Add the pine nuts and divide the salad between the four plates. Lay the Serrano ham over the salad and place a slice of red pepper next to the salad.
  6. Put the warm Jersey Royals into a bowl add a little olive oil, salt and pepper, mint and parsley divide the Royals between all the plates. Pour the rest of the dressing over the potatoes and peppers and serve.


You can also serve this as a platter put in the middle of the table for four or more friends to help themselves.