Make this light and delicate salad to make the most of the short asparagus season.
2 free-range egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar
275ml/10fl oz sunflower oil
25g/1oz chopped capers
25g/1oz chopped gherkin
20g/¾oz diced cucumber
20-30 cooked cockles
For the tartare sauce, whisk the egg yolks, mustard and vinegar in a bowl, then slowly whisk in the sunflower oil until the mayonnaise is thick and smooth. Stir in the capers, gherkins, cucumber and cockles, saving a few cockles for garnish.
For the salad, blanch the asparagus in a pan of salted boiling water until just cooked, then refresh in cold water. Season the asparagus with a little olive oil, salt and freshly ground black pepper.
Blend the mint and olive oil in a blender until smooth, then pass through a sieve into a clean bowl.
Heat a frying pan until hot, add a little olive oil and the scallops and fry on each side for 45 seconds, then add a knob of butter and season with salt.
To serve, arrange the asparagus and scallops on serving plates, top with the cockle tartare and salad leaves. Scatter with the remaining cockles across the plate and finish with a drizzle of mint oil.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Lettuce, anchovy and egg salad with a creamy vinaigrette
Pork and olive salad
See more salad recipes
See more cockles recipes
See more Glynn Purnell recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
