Fresh from the garden: Salad leaves, rocket, edible flowers, lemon, parsley, marjoram, thyme, coriander, oregano
Recipe source: Melissa ………………………………………………………………………………………………………………………………………
This is a lovely salad to pair with heavily flavoured dishes and is easy and quick to assemble.
Equipment:
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Ingredients:
Herby vinaigrette dressing
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What to do:
- Fill up the 2 big bowls with cold water & wash the salad leaves, gently dunking them a handful at a time into the water, then pulling out to see if any dirt is left behind. Repeat in fresh water until no dirt remains. Spin the leaves dry and then wipe the bowls dry.
- Wash the flowers separately and drain on a piece of paper towel. Keep the flowers reserved, picking off the petals to use.
- Wash and spin dry the herbs, and pick off the leaves.
- Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
To make the dressing:
- Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste.
- Juice the lemon and add the juice to the mortar (without the pips) then stir the lot with the teaspoon and scrape it into a large bowl.
- Stir in the olive oil and grind a little pepper, then whisk the dressing lightly. Add the herbs, chopping any large leaves in the mezzaluna if needed. Add to the dressing in the large bowl.
To assemble:
- Unwrap the parcel of salad leaves & tip them into the bowl with the flower petals, herbs and the dressing. Gently turn the leaves in the dressing using your hands or tongs.
- Transfer the salad to the serving bowls and serve immediately with little tongs.
Notes: What is the correct way to wash the leaves?Why do we completely dry the leaves before adding the dressing? What else could you add to the salad?
The Bondi Cook 