Mixed Salad with Edible Flowers 

Mixed Salad with Edible Flowers 

Mixed Salad with Edible Flowers 

If you're looking for an original flower-based side to accompany your meals, try this simply mixed salad leaves with edible flowers.

June 4, 2018

Type of dish

Dietary Consideration

serves for

1

total time

0 HR 15 MIN

ingredients

mixed salad leaves
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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