🥗 Fresh salad with edible flowers

Name: Fresh salad with edible flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g mixed leaf salad (as desired, e.g. radicchio, oak leaf lettuce, romaine lettuce…); 2 handfuls herb and edible flowers (e.g. nasturtium, chives, thyme, pansies, borage flowers.; salt; pepper (from the mill); 1 pressed garlic clove; 4 tbsp olive oil; 2 tbsp white wine vinegar; 2 tbsp chive rings

102 kcal · 30 min · 4 servings

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Ingredients

300 g mixed leaf salad (as desired, e.g. radicchio, oak leaf lettuce, romaine lettuce…)
2 handfuls herb and edible flowers (e.g. nasturtium, chives, thyme, pansies, borage flowers.
salt
pepper (from the mill)
1 pressed garlic clove
4 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp chive rings

Instructions

1. Thoroughly wash the salad leaves under running water.
2. Spin the washed salad dry, for example in a salad spinner.
3. Whisk all the ingredients for the vinaigrette in a small bowl until a homogeneous sauce is formed.
4. Pour the vinaigrette evenly over the dry salad.
5. Toss the salad leaves gently so that each leaf is well coated with the sauce.
6. Sprinkle the edible flowers loosely over the plated salad.
7. Serve the salad immediately, preferably accompanied by fresh bread.

Nutrition per serving

kcal: 102
Protein: 1 g · Fett/Fat: 10 g · Carbs: 1 g