Make the most of the spring harvest with light, healthy and versatile salads, says Harry Eastwood in her new book
Spring leaves and edible flowers
Serves 1
INGREDIENTS
A large handful of mixed baby salad leaves, washed and dried
A small handful of baby mint leaves
A small handful of pesticide-free edible flowers such as violas and nasturtiums, from the garden or from supermarkets
A small handful of shoots such as radish, if you can find them, or use pea shoots
For the Swiss vinaigrette dressing
4tsp Dijon mustard
2tbsp olive oil
2tbsp red wine vinegar
1tsp runny honey
A pinch of salt
A clean jam jar
METHOD
To make the dressing, shake all the Swiss vinaigrette ingredients in a clean jam jar until combined. Whisk 1tbsp of the vinaigrette with 1tsp water until combined. Put the salad ingredients together and lightly drizzle the dressing over them. Serve straight away, as the flowers and delicate leaves will wilt quickly. HARRY'S TIP: Avoid serving this salad with big flavours or heavy ingredients as they will distract from the quiet flavours at play. But you could have it on the side of a ripe avocado with some extra vinaigrette.
Read more: http://www.dailymail.co.uk/femail/food/article-2304492/Salad-days-way-Spring-leaves-edible-flowers.html#ixzz2Qqt23tVB
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