Summer Herb Salad With Lavender, Nectarine & Caerphilly
By ltrodrigu
If you’re unable to find lemon verbena for this recipe, you can substitute the zest of ½ lemon plus the juice of ¼ lemon.
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- For the Dressing:
- 1 heaping teaspoon dried organic lavender
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 heaping teaspoon creamed horseradish
- 3 garlic cloves, minced
- Salt and freshly ground black pepper
- For the Salad:
- 5 leaves romaine lettuce, roughly torn
- Large handful watercress
- 12 cherry tomatoes, halved
- 2 nectarines, cut into wedges
- 1 small zucchini, halved lengthwise and cut into half moons
- 1 red onion, thinly sliced
- 1/2 cup plump black olives
- 4 1/2 ounces Caerphilly or other salty, tangy, crumbly cheese, roughly cubed
- 4 sprigs fresh lemon verbena, crushed
- Large handful edible flowers such as nasturtium or pansy
- Large handful mixed summer herbs such as red amaranth, chickweed, dill, nasturtium leaves, anise hyssop, purple basil, tarragon, oregano, mint, shiso or summer purslane, larger leaves torn
Details
Servings 4
Adapted from wsj.com
Preparation
Step 1
Make Dressing:
Whisk together ingredients. Let sit 30 minutes to allow flavors to meld.
Make Salad:
In a wide, shallow dish, toss together lettuce, watercress, tomatoes, nectarines, zucchini, onions, olives, cheese and verbena.
Scatter flowers and remaining herbs over salad. Drizzle with dressing.
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