Edible flowers salad recipe
A spring edible flower salad recipe with balsamic dressing - guaranteed to brighten up your dinner table.
Ingredients
- 1 romaine lettuce
- 100 g bag of mixed salad leaves
- 1 handful rocket
- 1 handful cress
- 1 handful alfalfa sprouts
- 120 g radishes
- 100 g peas in the pod
- 1 apple, sliced
- a selection of in-season edible flowers
For the dressing
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
- Assemble the salad by adding the salad leaves to a large bowl, top with the remaining ingredients and add the edible flowers for a final flourish.
To make the dressing
- Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.
Notes
Avoid soggy salad leaves by serving the balsamic dressing separately. Instead, ask guests to help themselves once the salad has been plated up!