In this recipe post, I will show you how to make a healthy, flavoursome, Summer Salad Recipe (Allotment Style!) with a super fresh Herb Vinaigrette. The best part about this salad is all ingredients were grown on my allotment plot. I invite you into my Kitchen Garden to take a look around and make a stunning plant to plate salad. Be sure to check out the recipe video!
Check out the recipe video below!
Ingredients for the Salad
10 x Radishes
120g x Lettuce
15g x Coriander Leaves
30g x Baby Spinach
10g x Nasturtium Leaves
10g x Mint Leaves
15g x Flat Leaf Parsley
10g x Dill
10g x Chopped Chives
5g x Viola Flowers
3g x Thyme Flowers
Ingredients for Herb Vinaigrette
5g x Mint Leaves
15g x Flat leaf parsley
10g x Coriander
5g x Nasturtium Leaves
10g x Dill
80ml x Olive Oil
30ml x White Wine Vinegar
Salt + Pepper to Taste
Method
1. Begin by washing all ingredients and allow them to drain. The least moisture on the leaves will result in the dressing coating the leaves more efficiently.
2. Next, prepare your ingredients by removing any stalks and leaves you don’t want to eat.
3. Chop the lettuce to your desired size, half or quarter the radishes and pick the leaves from the mint, coriander and parsley. place all ingredients into a large mixing bowl.
4. To make the dressing, place mint leaves, coriander, parsley, dill and nasturtium leaves into a food processor followed by salt, white wine vinegar, olive oil and black pepper. Blend until it’s smooth or you can leave it a little chunkier if you prefer.
5. Now, pour half of the dressing over the prepared salad with a little extra pinch of salt and pepper. Gently mix using your fingertips until everything is evenly coated.
6. Next, finely chop the chives.
7. To serve, layer up the dressed salad and place any radishes on top that may have dropped to the bottom of the mixing bowl. Scatter with nasturtium leaves, sprigs of dill, viola flowers, thyme flower, chopped chives and finish with a generous drizzle of herb vinaigrette.
Enjoy!
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