Like the rest of the hospitality industry, we have had to close as part of the country’s strategy to fight the coronavirus. We’ll miss you more than we can say and look forward to welcoming you back as and when we can reopen. Until then, taste spring with this mouthwatering recipe from Tom Booton, head chef of The Grill at The Dorchester.
Make your own: Jersey Royal and tarragon salad with Tom Booton
“Jersey Royals are the most delicious new potatoes we grow in the UK. I would suggest pairing this dish with a glass of crisp, refreshing white wine such as Chapel Down’s Bacchus 2018, which is England’s answer to Sauvignon Blanc.”
200g washed Jersey Royals
2 bunches of tarragon
500ml vegetable oil
1 bunch of spring onions
1 packet of baby gem lettuce
4 egg yolks
20g white wine vinegar
10g Dijon mustard
Blitz the tarragon (saving the smallest leaves) with 300ml of vegetable oil for 5 mins until green. Pass through a sieve and leave to cool. Cover the potatoes with water and generously season with salt and pepper. Cook over a medium heat for 20 minutes. Once cooked, drain and cool in the fridge.
Separate the eggs. Add the yolks, mustard, vinegar and salt and blitz with a hand blender. Start slowly; if you go too fast, it will split and you’ll need to start the process again in a new bowl with an extra egg yolk. Add in the green oil you made earlier. Once finished blending, add the remaining 200ml of vegetable oil, until you reach the velvety consistency of mayonnaise. If it goes too thick add a touch of cold water to rectify. Taste and check if additional seasoning is needed.
Cut the potatoes in half and mix with the tarragon mayonnaise. They have a fridge life of two days – perfect for preparing in advance if you’re planning a spring lunch party or picnic. To serve, present the baby gem leaves beautifully in a bowl and add the potatoes on top. Slice the spring onions finely on an angle, scatter onto the potatoes, and garnish with the remaining tarragon leaves.