Ingredients:
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup baby spinach leaves
1 cup watercress leaves
1/2 cup fresh basil leaves, loosely packed
1/2 cup fresh Italian parsley, chopped coarsely
1/2 cup sorrel ( or 1 cup purslane)
1/2 cup baby mustard greens or 1/2 cup collard greens
1/3 cup fresh chives, snipped
1/3 cup fresh chervil, snipped
2 tablespoons fresh dill, snipped
1/2-1 cup fresh edible flowers ( read *NOTE)
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1/2 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon dill seeds, slightly crushed
1 garlic cloves, finely minced
salt, to taste
cracked black pepper, to taste
Directions:
*NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
Tear apart the butterhead lettuce and any large-leafed herbs.
In a pretty salad bowl, toss together all greens except for the flowers.
Pour the vinaigrette over the salad and toss gently to coat.
Garnish with the edible flowers and serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.