Ingredients
- Make a beautiful salad with leaves and flowers that you pick on walks. Taste as you go along, so that you end up with a balanced set of flavors. Wild garlic and dandelion can be quite bitter or astringent, so go light on those.
Preparation
Step 1
Selection of leaves (consider watercress, bitter cress, salad burnet, sorrel, dandelion, chickweed, wild garlic, pennywort, young primrose leaves or fat hen)
Edible flowers to garnish (violets, wild garlic flowers, borage, primroses, nasturtiums or marigolds)
For the dressing:
4 tablespoons (5 American tablespoons) extra virgin olive oil
1 tablespoon (1 American tablespoon + 1 teaspoon) balsamic or cabernet sauvignon red wine vinegar
Pinch of sea salt and cracked pepper
1 garlic clove, crushed
Wash and carefully dry the leaves. Mix the olive oil, balsamic vinegar and crushed garlic. Season with salt and pepper to achieve a tasty dressing. Mix the greens in a large bowl and toss with enough dressing to make the leaves glisten. Scatter the flowers over the top and enjoy!