Flower Salad
Servings 8
Ingredients
- About 8 cups of salad greens (baby lettuces, mache, chicory, endive, rocket, watercress, or spinach)
- About 2 cups of assorted edible flowers (calendula petals, chervil, chive, or coriander flowers, Johnny jump-ups, pansies)
- 1 to 2 tablespoons tiny new mint or lemon balm leaves
- 2 to 3 tablespoons dill or fennel sprigs
- 2 tablespoons freshly snipped chives
- ½ cup good quality olive oil
- 2 to 3 tablespoons balsamic (tarragon, or herb vinegar)
- Salt and freshly ground pepper to taste
Instructions
- Wash the salad greens well and pat or spin them dry. If the leaves are large, tear them into large bite-sized pieces.
- Wash the herbs and pat them dry.
- Gently rinse the flowers and pat them dry.
- In a small bowl, combine the oil and vinegar with a fork, and season with salt and pepper.
- Arrange the greens on a serving platter and scatter the herbs over them. Place the flowers decoratively on top.
- Stir the vinaigrette well and drizzle about half of it over the salad.
- Toss gently, add more vinaigrette if necessary, and serve immediately.
