Green Salad with Edible Flowers
- 1 handful Oak leaf lettuce
- 1 handful Frisée
- 4 Nasturtium
- Chrysanthemum petal
- Borage flower
- 1 handful Raspberries (fresh)
- For the vinaigrette
- 4 tablespoons Raspberry vinegar
- 4 tablespoons Safflower oil
- Sea salt
- 1 pinch sugar
- Bread (for serving)
Rinse leaf lettuce, shake dry and tear into small pieces. Place lettuce in centers of 4 plates. Rinse flowers gently if necessary and pat dry. Sprinkle flowers over salads.
Rinse raspberries and divide decoratively over salads.
Whisk together all of the ingredients for the vinaigrette and drizzle over salads. Serve with bread.