There is nothing more beautiful than bright, vibrant flowers adorning food and drink, and it’s even better when you get to eat them. I found these fabulous bright orange flowers at my local farmer’s market. They have a spectacular peppery taste, and I knew they would complement perfectly a mixed leaf salad with a sweet and syrupy dressing. This salad is the perfect way to say ‘good bye’ to summer.
This is a luxurious and amazingly healthy dressing that is divine in this salad, and would perfectly complement any peppery salad. I use raw organic honey which still contains all of its enzymes, antioxidants and antibacterial properties, making it great for allergies. This zesty green salad is also rich in calcium, vitamin C & K and sulphur-based anticancer phytochemicals.
for the Salad
2 large handfuls of a mix of rocket (arugula), red chard, frisee endive, lollo rosso and water cress
1 handful of edible flowers
for the dressing
½ garlic clove, minced
1 ½ tsp coarse Dijon mustard
1 tsp raw organic honey
1 pinch Himalayan pink salt
1/3 cup organic extra virgin olive oil
Pinch of freshly ground black pepper
1. mix the salad leaves together and place in a bowl
2. whisk all the dressing ingredients together in a bowl, then pour onto the salad, turning to coat all the leaves
3. place the flowers on top and serve.