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fluid balsamic vinegar honey clove garlic English mustard powder freshly ground pepper butterhead lettuce leaf lettuce gem Saladisi lollo rosso radicchio red rocket Chrysanthemum leaves sorrel Golden marjoram salad burnet borage flowers petals chive lemon balm Green pea shoots
Viewed: 30 - Published at: 9 years agoIngredients
- 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic, crushed
- 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard
- Freshly ground pepper and sea salt (recommended: Maldon sea salt)
- Butterhead lettuce
- Oak leaf lettuce
- Little gem
- Iceberg lettuce
- Saladisi
- Mysticana
- Lollo rosso
- Frisee
- Radicchio
- Red orah leaves
- Rocket (arugula)
- Edible chrysanthemum leaves
- Wild sorrel leaves or buckler leaf sorrel
- Golden marjoram
- Salad burnet
- Borage or hyssop flowers
- Young nasturtium leaves and flowers
- Marigold petals
- Chive or wild garlic flowers
- Herb leaves, such as lemon balm, mint, flat parsley
- Green pea shoots or broad bean tips
Method
- For the dressing: Put all the ingredients into a small bowl or jam jar.
- Whisk with a fork until the dressing has emulsified.
- For the salad: Wash and dry the lettuce and salad leaves.
- If large, tear into bite-size bits.
- Put in a deep salad bowl and add the herb sprigs and edible flowers.
- Toss, cover, and chill in a refrigerator until needed.
- Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.
