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Salad of Jersey Bennes, asparagus, soft-boiled eggs, capers and anchovy herb oil
( SERVES 2 )

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Photo by Fiona Andersen

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1½ cups	Potatoes, use Jersey Benne variety
8	Asparagus, ends trimmed
¼ tsp	Sea salt
1½ cups	Flat leaf (Italian) parsley, leaves picked
1 cup	Fresh mint, leaves picked
¾ cup	French tarragon
4	Anchovies
100 ml	Extra virgin olive oil
3	Eggs, soft-boiled, peeled, cut in half
¼ cup	Chives, roughly chopped
2 cups	Salad greens, I used baby salad greens
1 Tbsp	Capers, I used baby capers
¼	Red onion, finely sliced

Place potatoes in a medium-sized pot. Cover with cold water and bring to the boil. Simmer until tender, remove from water with a slotted spoon and reserve.
Bring water back up to a fast boil and blanch asparagus for 30 seconds before removing from water and cool under cold running water.
Slice asparagus and set aside.
Place salt, half of the following, parsley, mint and tarragon in a mortar and pestle and grind to a smooth paste. Add anchovies and oil and mix in well. Set herb oil aside.
Place potatoes, asparagus, eggs, remaining herbs, salad greens and red onion in a large bowl and gently mix to combine.
Divide between 2 plates, scatter with capers and finish with a generous amount of herb oil.