| Servings | serves |
Ingredients
- 400 grams Potato
- 1 Bunch Broccolini
- 4 Shallot thinly sliced on an angle
- 100 grams Baby Spinach Leaves
- 50 ml Olive Oil
- Pinch Salt and Pepper
Aioli
- 100 ml Olive Oil
- 2 clove Garlic Cloves Roasted
- 25 ml White Wine Vinegar
- 1/2 tsp Mustard
- 1 Egg Yolks
- Salt and Pepper
Ingredients
Aioli
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Instructions
- Prepare dressing by combining egg yolk, vinegar, mustard and roasted garlic (bake whole in the oven for 25 mins on 180°C then peel) in food processor. Gradually add oil to mix and season to finish.
- Blanch the Broccolini then set aside.
- Slice Kestrel Potatoes to 5 mm and blanch by adding to a pot of cold water and bring to the boil. Pass in a colander and sauté for 4 minutes until crisp and tender, seasoning with salt & pepper.
- In a bowl combine crisp potatoes, sliced shallots, blanched broccolini, spinach leaves and Aioli. Mix together.
- Serve at once.
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