English Garden Salad Recipe - Great British Chefs

Ingredients

• 120g of mixed salad leaves
• 12 asparagus spears, trimmed
• 100g of broad beans, podded
• 100g of peas, podded
• 8 radishes, mixed colours, finely sliced on a mandoline
• 1 handful of hazelnuts, toasted and roughly chopped
• 2 banana shallots, finely sliced
• 8 quail eggs
• 50ml of hazelnut oil
• viola flowers, or other edible flowers to garnish
• oil, for deep-frying
• 2 egg yolks
• 3 tbsp of double cream
• 1 tsp English mustard
• 1 tsp white wine vinegar
• 3 tbsp of rapeseed oil
• 1 pinch of salt