Salad of summer leaves and flowers

Salad of summer leaves and flowers

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

When combining different leaves to make a salad, it is important to consider flavour, but also texture and colour. I like to include bitter as well as sweet leaves, choosing some that are watery and crunchy, others that are soft and succulent. A peppery note, of watercress or rocket, is a good addition, too. Among my other favourites are baby spinach and chard, purslane, bull’s blood, pea shoots, Cos, escarole, mâche and the slightly bitter members of the chicoria family. Sometimes we add flowers to our salads, which not only look beautiful, they also have their own distinctive flavours. My preferred dressing for leaves is simply olive oil and lemon juice.

Ingredients

Quantity Ingredient
selection of different leaves, (sea above)
handful soft herb leaves, (chervil, flat leaf parsley, basil etc)
handful edible flowers, optional

Dressing

Quantity Ingredient
1/2 lemon, juiced, or to taste
100ml mild-tasting extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. For the dressing, whisk the lemon juice and extra virgin olive oil together to combine, seasoning with salt and pepper to taste. Seasoning is very important – salt really makes leaves come alive.
  2. If necessary, wash the salad and herb leaves and gently pat dry. Place in a large bowl and toss with a little of the dressing. Scatter over the flowers if using, to serve.
  3. Keep any leftover dressing in a screw-topped jar and use within a day or two, shaking it well to re-emulsify.
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