If you're looking for an original flower-based side to accompany your meals, try this simply mixed salad leaves with edible flowers.
INGREDIENTS
Ingredients
- Mixed salad leavesapprox. 3 cups , (e.g. frisée, arugula...)
- Edible flowers1 cup, (mallow, pansies, nasturtium, cornflowers, borage, marigold)
- Wine vinegar3 tbsp, white
- Raspberry vinegar1 tsp
- Mustard1/2 tsp
- Corn oil5 tbsp
- Sugara pinch
- Salt
- Pepperfreshly 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.
from Fine Dining Lovers - Recipes https://ift.tt/2JydVw1
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