Salad with (wild) herbs and edible flowers (NEW)


100 g of a colourful mixture of salads
4 radishes
1 small or ½ big cucumber
1 bush chives 'Staro'
3 tbs. cress (half a package)
optional: additional herbs like
2 twigs chervil
2 twigs Swiss mint 'Swiss'
2 twigs dill 'Delikat'
4 tbs. cold-pressed olive oil
2 tbs. balsamic vinegar
1 tbs. mustard
1 tbs. honey (optional)
decoration edible flowers

Thoroughly wash and drain lettuce leaves - e.g. Indian lettuce, curled lettuce, baby spinach, radish, beetroot, rocket, bloody dock 'Rumex', common sorrel or various wild herbs. Then pluck them into bite-size pieces and put them in a bowl. If necessary, pick out the wild herbs and pluck them to small pieces as well.

Wash the radish and the cucumber. Cut them into (half-) slices and add to the salad.

Cut chives into fine roulettes. Cut off some cress. Pluck some extra herbs (e.g. mint, dill or chervil) from their stalks and chop large leaves. Add all herbs to the salad.

Thoroughly stir olive oil, balsamic vinegar and some salt, pepper and mustard in a small bowl. If you like sweetness, add some honey to it (1 tbs.). Mix everthing in the salad.

Serve the salad on small plates and garnish with edible flowers (e.g. daisies, ground ivy, Indian cress, dandelion, marigold, violet).


Enjoy your meal!