Healthy Recipe: Spring Salad with Edible Flowers
4 tbsp olive oil
2 tbsp white balsamic vinegar
1 handful edible flowers, e. g. daisies, sweet violets, marigolds, clover, etc
1 chicory, stem removed, cut into thin strips
1 bunch rocket
200 g lamb’s lettuce
12 radishes, thinly sliced
Bean sprouts, to garnish
1. Mix together the oil and the vinegar and season with salt and ground black pepper. Mix the flowers with the chicory, rocket, lettuce and radishes and add the vinaigrette.
2. Arrange on plates and serve garnished with the bean sprouts.
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