Salad is a tiny word for a massive selection of broad-ranging ingredients, held together by any number of sauces, unguents and potions. Here’s another one to add to the list!
Fresh from the garden: rocket, lettuces, early tomatoes, radishes, limehairy (perennial basil), marjoram, parsley, garlic, lemon
Recipe source: Melissa
Serves: 4 or 24 tastes
For the dressing:
What to do:
- To make the herbed feta: Wash the herbs, spin them dry and then pick off all the leaves. Chop them finely on a small chopping board and then unwrap the feta and then place it on the herb mixture. Slice the feta into small cubes, turning them over in the herbs, and then drizzle with a tablespoon of olive oil. Reserve until needed.
- To make the dressing: Using tongs, take out a small piece of preserved lemon out of the jar and rinse under cold water. Using a small sharp knife, scrape off the fleshy inside part and discard. Chop up the remaining skin very finely and add to the jar, along with the rest of the dressing ingredients, season with salt and pepper, and shake until emulsified.
- Fill up a big bowl with cold water and wash the rocket and lettuce leaves gently, emptying and refilling several times before draining and spinning dry. Chop or snip any large leaves into 2 or 3 pieces and reserve in a clean and dry big bowl.
- Wash the tomatoes and carefully slice into small mouth-sized pieces and place in a medium bowl. Scrub the radishes and slice very thinly, adding them to the tomatoes. Drizzle a tablespoon of dressing into the bowl.
- Drizzle the rest of the dressing onto the rocket and lettuce and gently toss to coat.
- Divide the dressed leaves on to your serving bowls or plates and distribute the tomatoes, radish and feta cubes over the salad.
- Garnish with the edible flowers and serve straight away.
Notes: What does emulsified mean? What is limehairy also known as?