Ingredients
For the anchovy and caper mayonnaise- 2 egg yolks
- 1/2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 75 ml extra virgin olive oil
- 75 ml sunflower oil
- 1 1/2 tsp capers, rinsed, roughly chopped
- 2 tbsp parsley
- 30 g anchovy fillets, chopped
- salt and freshly ground white pepper, to taste
- 1 lemon, juice only, to taste
- 10 asparagus
- 1 bunches French breakfast radishes
- 1 handfuls young broad beans, podded, cooked
- 1/2 cauliflower, cut into florets, cooked
- 8 Jersey Royal potatoes, cooked
- 8 quail's eggs, hard-boiled
- Teruel ham, (or Serrano ham/prosciutto)
Description
Diana Henry Creates A Plentiful Platter Using Seasonal Produce, Including Asparagus, Young Broad Beans And Teruel Ham, Served With An Anchovy And Caper Mayonnaise
UK TV
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