Phil's Jersey Royals with broad beans and gorgonzola dressing
You’ve heard of field to fork, well Phil’s taken that quite literally - you can’t get any closer to the source! Phil will be cooking live from one of Jersey’s most famous potato fields, overlooking Gorey Castle.
500g baby new potatoes, halved lengthwise, cooked and cooled, at room temperature
100g cooked, frozen baby broad beans
½ red onion, peeled and very finely sliced
4 tbsp chopped fresh parsley
½ small head Romaine lettuce, very finely sliced
For the dressing
1 egg yolk
1 tsp Dijon mustard
1 tbsp balsamic vinegar
3 tbsp white wine vinegar
5 tbsp extra virgin olive oil
100g mature Gorgonzola cheese, roughly grated or broken up with a fork
Salt and freshly ground black pepper
Place the warm potatoes and warm broad beans into a bowl
Make the dressing by placing the egg yolk into a bowl, add the mustard and the vinegars and whisk well. Add the oil in a thin stream until the dressing emulsifies – you may need a little water to thin the dressing. Season well with pepper.
Quickly mix the onion and parsley with the potatoes and beans
Mix the cheese into the dressing, pour over the potatoes and beans, and finally add the lettuce. Mix well and serve straight away.