Salads only get better as the summer grows, so much to choose from. A favourite treat of ours is to forage whatever we can from the garden around our shed. Dandelion leaves, sage flowers, chive tops, wild garlic flowers, fennel fronds, Nasturtium flowers… all the good things we can get our hands on.
Gather a selection of leaves and flowers (consider watercress, bitter cress, salad burnet, sorrel, dandelion, chickweed, wild garlic, pennywort, young primrose leaves or fat hen). Choose edible flowers to garnish (violets, wild garlic flowers, borage, primroses, nasturtiums or marigolds)
4 tablespoons extra virgin olive oil
1 tablespoon Cabernet Sauvignon red wine vinegar
Pinch of sea salt
1 garlic clove, crushed
Wash and carefully dry the leaves. Vinegar into a jar, add salt and crushed clove. Mix in the olive oil.
Season further if desired. Mix the greens in a large bowl and toss with enough dressing to make the leaves glisten.
Scatter the flowers over the top and enjoy.
Food styling courtesy of Ajda Mehmet.
Recipe courtesy of Forgotten Skills of Cooking by Darina Allen which is now available here.
Makers & Brothers