This pretty as a picture flower salad will give your dinner spread a touch of grace and fragrance. In the mix of familiar leafy greens like lettuce, add edible flowers alongside raspberry vinegar and light vegetable oil.
- 250 g mixed lettuce leaves
- ½ cup edible flowers or petals
- 2 tbsps raspberry vinegar
- 1/½ cup (125 ml) light vegetable oil
Make raspberry vinaigrette. Combine vinegar and oil in screw-top jar, shake well. Season to taste.
Toss rinsed, dried leaves and flowers in a large bowl, drizzle with vinaigrette.
TIP Experiment with a variety of seasonal flowers and greens. Mix mild greens with a garnish of stronger-tasting flowers and vice versa. Suggested flowers include violas, calendula, culinary herb flowers, pineapple sage, dianthus, day lilies and roses. If the flowers are large, use only their petals.