Back to Top
Ingredients
- Leaves from six different types of Lettuce, washed and dried
- Two handfuls of various field Greens, washed and dried
- A sprinkling of edible, seasonal flowers
- 1/4 cup champagne vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup olive oil
- 1/4 teaspoon freshly cracked pepper
- 1/4 teaspoon kosher salt
Instructions
In a steel bowl, whisk together the salt, pepper, vinegar and oils. Place the Lettuce and field Greens in a bowl, gently toss with the vinaigrette and arrange on a plate. Top with a sprinkling of edible flowers.
-
Herbs - Tarragon, Basil, Mint, Parsley, Cilantro, Sorrel, Thyme, Borage
Lettuce - Lolla Rossa, Oakleaf, Red Oakleaf, Romaine, Radicchio, Butterhead
Field Greens - Arugula, Tatsoi, Mizuna, Red Mustard, Mustard, Komatsuna
Edible Flowers - Nasturtiums, Roses, Johnny Jump-ups, Citrus Marigolds, Cilantro Flowers, Thyme Flowers, Anise Hyssop Flowers
