SHE’S THE WIFE OF ONE OF THE WORLD’S TOP CHEFS BUT IS NO STRANGER TO THE KITCHEN. NADINE LEVY REDZEPI SHARES HER FAMILY MEALS
WARM POTATOES, GREENS & HERBS
“Try adding crisp bacon or smoked salmon”
570g baby potatoes, scrubbed 450g fresh peas in the pod or 1 cup (120g) frozen peas, thawed 1 bunch English spinach, stems removed 4 leaves kale, stems removed 30g salted butter ¼ bunch dill, leaves picked, chopped 1/ 3 coriander, leaves picked, chopped 1 lemon
1 large egg yolk 1 tsp each Dijon and wholegrain mustard ½ cup (125ml) grapeseed or vegetable oil For the mayonnaise, whisk egg yolk and mustards in a medium bowl to combine.
Drizzle in oil 1 tsp at a time, whisking until you have a thick mayonnaise. This should take a couple of minutes and shouldn’t be rushed. Season to taste.
Place potatoes in a medium saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer 20 minutes or until tender.
If using, shell the fresh peas into a bowl. Bring a saucepan of water to the boil. Add the butter and when it melts add the peas. When they change colour to a brighter green (this will happen almost instantly), use a slotted spoon to scoop them into a bowl. Leave the water boiling.
Add the kale to the saucepan and let it cook for about 10 seconds, until it turns a deeper green. Use the slotted spoon to transfer the kale to a colander to drain. Repeat with the spinach. Pat the greens dry with paper towel.
Drain the potatoes and return to their pan to keep warm. Squeeze greens well to press out any excess liquid and chop.
To the potatoes, add herbs, peas and greens. Stir in as much of the mayonnaise as you like (it should only be a thin glaze), using a wooden spoon to mix it around.
Some of the potatoes will break up and fall apart – that’s what you want.
Finely grate the lemon zest over the salad. Cut the lemon in half, squeeze in the juice and combine. Transfer to a platter and serve warm.
NUTRITION • 6G PROTEIN • 3G SAT FAT • 15G CARB • 2G SUGARS • 70MG SODIUM • 255 CAL (1060KJ)