The title is simple but the ingredients are many and varied! Just take care when washing young delicate leaves so that they don’t get squashed…
Fresh from the garden: rocket, lettuces, pea shoots, baby spinach, kale, spring onions, herbs
Recipe source: Melissa
Serves: 4 or 24 tastes
What to do:
- Wash the kale and shake dry. Cut the leaves from the stalks and discard the stalks. Roll up the kale leaves into a tube shape and then finely slice into very thin ribbons.
- Wash all the leaves & pea shoots in several large bowls and many changes of cold water, filling up the bowls with the water and gently swilling the leaves around, draining in the colander and checking each time for any dirt left in the water. Spin dry in handfuls, reserving the leaves in a large clean, dry bowl.
- Wash and trim the spring onions, discarding any roots and browning layers. Using scissors, snip into tiny discs and add to the bowl of prepared leaves and shoots.
- Reserve the edible flowers and nasturtium leaves in a small bowl of cold water. When ready to use, drain on a piece of paper towel and use for the garnish.
- Wash & dry the herb sprigs, leaving small leaves whole and chopping or snipping with scissors any large leaves and the coriander stalks into tiny pieces.
- For the dressing, measure the olive oil, vinegar and honey and pour them into the jar. Add all the herbs with a sprinkle of salt and pepper, then put the lid on & give the jar a good shake.
- Drizzle the dressing around the leaves and gently turn the leaves with your fingers so that all the leaves are covered. Lift out and drain the dressed leaves, dividing into serving bowls.
- Finish by popping the edible flowers and nasturtium leaves on top of the bowls of salad. Serve immediately!
Notes: Why do we have to be so gentle when preparing these leaves and pea shoots? What is vinaigrette? What do the edible flowers taste like?