Salad with Edible Flowers, Feta Cheese and Garlic Bread
- For the salad
- 1 Lollo rossa
- 1 handful Borage Leaf
- 2 tomatoes
- 1 Cucumber
- 150 grams Feta
- 1 handful fresh Fresh herbs (such as basil, cress)
- 2 tablespoons apple cider vinegar
- 2 tablespoons scallions
- 1 tablespoon lemon juice
- 6 tablespoons olive oil
- 1 pinch sugar
- freshly ground peppers
- For the garlic bread
- 4 slices Whole Wheat Bread
- 2 garlic
- 2 tablespoons freshly cut Basil
- 2 tablespoons olive oil
- To garnish
- 1 handful Edible flowers (such as borage, nasturtium)
For the salad, rinse lollo rossa and rinse borage leaves. Trim, tear into small pieces and drain well. Rinse the tomatoes, remove stems and cut into wedges. Peel the cucumber and cut or slice into slices. Crumble the cheese. Rinse the herbs, shake dry and pluck off the leaves. Arrange salad greens with all the prepared ingredients decoratively on plates. For the dressing, mix the vinegar with the chives, lemon juice, 1-2 tablespoons of water and the olive oil and season with sugar, salt and pepper. Drizzle over the salad.
For the garlic bread, toast the bread slices and cut in half. Peel and chop the garlic. Stir in the basil and oil and spread over the bread slices.
Serve garnished with the edible flowers.