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🍽️ Fresh Lollo Biondo Salad with Edible Flowers

132 kcal · 30 min · 4 servings

Ingredients

• 300 g Lollo bionda
• 2 small yellow bell peppers
• Thyme (2 tbsp each, freshly chopped)
• Oregano (2 tbsp each, freshly chopped)
• 2 tsp granulated Dijon mustard
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper (from the mill)
• 1 pinch sugar
• 1 handful edible flowers (e.g. daisies, nasturtium flowers)

Instructions

1. 1. Rinse the Lollo Biondo lettuce heads under running water.
2. 2. Dry the leafy greens thoroughly, ideally using a salad spinner.
3. 3. Tear the lettuce into small, bite-sized pieces.
4. 4. Rinse the bell peppers under running water.
5. 5. Remove the stem base and seeds from the bell pepper.
6. 6. Cut one bell pepper into approximately 2-centimeter (0.8-inch) large diamonds.
7. 7. Dice the remaining bell pepper into very fine small cubes.
8. 8. Whisk mustard, vinegar, salt, pepper, and sugar together in a small bowl.
9. 9. Add the oil and whisk it in until the marinade is creamy.
10. 10. Finally, adjust the seasoning of the marinade with salt and pepper.
11. 11. Stir the fresh herbs into the marinade.
12. 12. Toss the lettuce with the fine diced bell peppers and the marinade.
13. 13. Arrange the salad in a serving bowl.
14. 14. Garnish the surface with the bell pepper diamonds.
15. 15. Sprinkle the finished salad with the edible flowers.
16. 16. Serve the salad immediately.

Nutrition per serving

• kcal: 132
• Protein: 2 g · Fett/Fat: 11 g · Carbs: 6 g