Spring vegetables & foraged herb salad

Spring vegetables & foraged herb salad

Salade des légumes de printemps et des herbes sauvages

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Bright, fresh and crisp, this salad heralds the delight of wild herbs and edible flowers in springtime.

Ingredients

Quantity Ingredient
4 small turnips, trimmed and peeled
4 bulb spring onions, (see glossary)
2 carrots, peeled
2 small globe artichokes, peeled, leaves separated
2 asparagus spears
40g shelled fresh green peas
6 wild sorrel leaves, torn in half
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar glaze, (see glossary)
edible flowers, such as violas, chive flowers, marigolds and nasturtiums, to garnish

Method

  1. Using a mandoline, thinly slice the turnips, spring onions, carrots, artichokes and asparagus. Place in a mixing bowl. Add the peas, along with the sorrel.
  2. Drizzle the mixture with the olive oil, add a pinch of sea salt and gently toss together. Transfer to serving plates, then carefully pour over drops of the balsamic vinegar glaze. Garnish with the flowers and serve.
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