This is a lovely salad to pair with heavily flavoured dishes and is easy and quick to assemble. You get the option too of inventing your own salad dressing!
Fresh from the garden: lettuce, rocket, radishes, snap peas, edible flowers, garlic, herbs
Recipe source: Melissa
Serves: 6 tastes
Equipment:
|
Ingredients:
Salad dressing ingredients:
|
What to do:
- Fill up the big bowl with cold water & wash the salad leaves & flowers separately in several changes of water, making sure that no dirt remains. Spin the leaves dry and then wipe the bowls dry.
- Scrub the radishes clean under running water and then slice into thin discs.
- Wash the snap peas and then top and tail each one, de-stringing as you go. Chop any large snap peas in half or even thirds.
- Tip the leaves into a bowl, tearing large leaves into smaller mouth-sized pieces. Tear the petals from the flowers and put in bowl too with the radish slices and snap peas.
- Make your salad dressing – you can use any combination of the ingredients listed above, and use honey, garlic or mustard if you like. The correct ratio is 3 times as much oil to vinegar – so for example 1 teaspoon of balsamic to 3 teaspoons of olive oil. If you use herbs, make sure you wash, spin dry and prepare them first.Put your ingredients in the jar and shake well to emulsify, and taste as you go!
- Drizzle the dressing over the leaves and gently toss the leaves, then pile the salad up into the serving bowls.
- Serve immediately.
Notes: How do you de-string a snap pea? Why do we completely dry the leaves before adding the dressing? What does to emulsify mean? What does to top and tail mean?
The Bondi Cook 