This salad could be served as a basis for a starter salad or as an accompanying salad to be main course. Remember If you are making the edible flower version to use a little restraint with the flowers!
Honey and Mustard Dressing
- 150ml (6fl oz) olive oil or a mixture of olive and other oils, eg. sunflower and arachide
- 50ml (2fl oz/) wine vinegar
- salt and freshly ground pepper
- 2 teaspoons honey
- 2 heaped teaspoons wholegrain honey mustard
- 2 cloves garlic
Mix all the ingredients together and whisk well before use.
You will need a mild lettuce (eg. the common Butterhead) as the basis of the salad and as many of the following as you care to or can put in:
finely chopped Parsley, Mint or any herbs of your fancy, spring onions, dice of cucumber, Mustard and Cress, Watercress, the white tips of cauliflower, tips of purple sprouting broccoli, Iceberg lettuce, Cos, Raddichio, Oakleaf, Chinese leaves, Rocket, Salad burnet, and any other interesting lettuces available.
Wash and dry the lettuces and other leaves very carefully. Tear into bite sized pieces and put into a deep salad bowl. Cover with cling film and refrigerate, if not to be served immediately. Just before serving toss with a little French dressing - just enough to make the leaves glisten. Serve immediately.
Note: Green Salad must not be dressed until just before serving, other wise it will be tired and unappetising.
Summer Green Salad with Edible Flowers
Prepare a selection of salad leaves (see above) and add some edible flowers, eg. Marigold petals, Nasturtium flowers, Borage flowers, Chive flowers, Rocket blossoms etc. one or all of these or some other herb flowers could be added. Toss with a well flavoured dressing just before serving.