“Herb and Flower Salad”
“A Culinary Guide to Herbs, Spices and Flavourings”
by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”
1 round lettuce, crisp inner leaves only
8 sprigs chervil, torn into small pieces, or 8 leaves sorrel, cut into thin strips
1 handful nasturtium flowers, marigolds or primroses, divided into petals, or left whole
Freshly ground black pepper
½ tablespoon white wine vinegar
½ tablespoon lemon juice
3 tablespoons sunflower oil
Preparation time: 10 minutes
1. Lay the whole lettuce leaves in a bowl and scatter the chervil or sorrel over. Reserve a few nasturtiums, marigold or primroses for a garnish and scatter the rest over the salad.
2. Mix the dressing: put salt and pepper in a small bowl and add vinegar and lemon juice. Stir well, then add the oil and whisk until blended. Just before serving, pour it over the salad and toss lightly. Scatter the reserved flowers over the top before serving.