Mixed Salad with Edible Flowers
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If you're looking for an original flower-based side to accompany your meals, try this simply mixed salad leaves with edible flowers.
04 June, 2018
ingredients
Salad
approx. 3 cups , (e.g. frisée, arugula...)
Edible flowers
1 cup, (mallow, pansies, nasturtium, cornflowers, borage, marigold)
Wine vinegar
3 tbsp, white
Raspberry vinegar
1 tsp
Mustard
1/2 tsp
Corn oil
5 tbsp
Sugar
a pinch
Salt
Pepper
freshly ground
Preparation
Wash and sort the salad leaves, spin dry and tear into bite-sized pieces.
Wash the flowers if necessary, shake dry and pat dry carefully.
Mix the vinegars with the mustard, sugar, salt and pepper, then whisk in the oil and toss the salad leaves in the dressing.
Put into a salad bowl and scatter the flowers over the salad.
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