Tossed Green Salad with Edible Flowers and Dill
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 small Iceberg lettuce
- 1 small Batavia lettuce
- Bell pepper (red or yellow)
- 1 small Cucumber
- 100 grams Chestnut mushroom
- 150 grams Cherry tomatoes
- lemons (juice)
- 1 handful Nasturtium
- 1 handful Borage flower
- 1 Dill
Preparation steps
1.
Rinse the iceberg and tear into bite-size pieces. Rinse the batavia, shake dry and separate leaves. Rinse the bell pepper, cut in half, remove seeds and white ribs, and cut into thin strips. Rinse and halve the tomatoes. Rinse and slice the cucumber. Rub the mushrooms with a damp paper towel and toss with 2 tablespoons of lemon juice. In a large bowl, combine the iceberg with the batavia, bell pepper, tomatoes, cucumber and mushrooms. Garnish with the edible flowers and dill. Dress with salad dressing before serving.
2.
(For the salad dressing: In a bowl, blend 5 tablespoons vegetable oil with 2 tablespoons lemon juice, and the remaining 2 tablespoons white wine vinegar. Season with salt and pepper to taste.)
