I call this fairy salad, because doesn’t it look like they’re the “culprits” for making this? We managed to find a bag of mixed edible flowers with mixed leaves and herbs in our local health food store. I was immediately in love, forgot about it for a few days, and then it managed to save the day.
The day we made this was actually my birthday, I went home for the weekend, planning to travel back to uni on the Monday (my actual birthday), and my friends from Sweden had “surprised” me with a visit on the Sunday. They left on the Monday, at which point we realised that we had nothing for the lunch we were meant to have before I was dropped off to return to Warwick…fabulous planning. Rushing off to the shop, we came home with a vague idea for a salad with smoked salmon flakes. Sounded nice, but my interest didn’t rocket up until I found the flowers at the bottom of the salad drawer. From there on, this salad just grew and grew in inspiration!
This is as much as list of what you need for the recipe, as it is an actual recipe, mainly because, after you have all your main ingredients, you don’t really need to do all that much with it except to plate it up. So basically, it looks gorgeous, is really pretty healthy for you, aaaand isn’t that much of a beast to prepare. Feel free, of course, to take out/sub things in the salad, it’s fairly easy to do! Serves 4 as a light lunch.
three handfuls of chopped, rinsed iceberg lettuce
three handfuls of mixed leaves, rucola, endive, chicory, lambs lettuce–whatever you fancy.
six small new potatoes, rinsed, then boiled and cut into chunks
ten or so croutons
smoked salmon flakes, we used honey-smoked
ten or so slices of cucumber
six cherry tomatoes, if desired, roasted for ten minutes in a foil tin for about ten minutes at 200 degrees C.
five-six small radishes, sliced very thinly
edible flowers, such as borage, violas, squash blossoms, calendula, etc.
For the vinaigrette:
heaped 1/2 tsp of Dijon mustard
heaped 1/2 tsp of runny honey
1 tbsp of red wine vinegar
3 tbsp of olive oil
pinch of salt
Firstly, combine salt, mustard and honey in a jar, mixing to form a paste. Add the vinegar, and stir.
Pour in the oil, screw on a lid, and shake until it emulsifies fully. Store in the fridge for about two weeks.
From there on, once you have all your ingredients, it is all only a matter of plating up! Not bad, not bad..