Salad with edible flowers

15 min
- Preparation 15 min

Ingredients

3 People

For the vinaigrette:
0.99999999999999 Tomato, small, ripe, skinned
0.99999999999999 tbsp. Honey
5.0000000000001 tbsp. White balsamic vinegar
5.0000000000001 tbsp. Olive oil
Salt
Pepper from the mill
For the salad:
Tab water
Ice water
200 g Princess beans
200 g Broccolini
0.99999999999999 Slices
0.99999999999999 Head of curly endive
0.99999999999999 tbsp. Salt
Shiso leaves, basil or similar
Sprouts of your choice
For the decoration
Edible flowers, e.g. horned violets, marigolds, wild garlic, basil, daisies
Roasted cedar nuts
Brown bread croutons

Preparation

Step 1

For the vinaigrette: Mix all the ingredients together in a bowl. Then, mash the tomato with a fork and add it to the mix.

Tomato, small, ripe, skinned

tbsp. Honey

tbsp. White balsamic vinegar

tbsp. Olive oil

Salt

Pepper from the mill

Step 2

For the salad: Cut the courgettes into slices and fry. Add to salad bowl. To blanch the princess beans, bring to boil water and 1 tbsp salt in a large saucepan or stock pot. Meanwhile, set out a large bowl of ice water. To the pot of boiling water, add the green beans and boil until tender-crisp but still bright green. This takes about 3 to 5 minutes. Then, transfer to the ice bath to stop the cooking. Drain the princess beans and add to the salad bowl.

Tab water

Ice water

g Princess beans

Slices

tbsp. Salt

Step 3

To blanch the broccolini prepare a large ice bath. Discard the bottom stalks. Cook in large pot of boiling salted water for 4 to 5 minutes. Immediately remove from heat and add to ice bath. Drain and chill in cold water; drain again and squeeze out liquid. Put in the bowl with the rest of the mixture. Cut the rest of vegetables and leaves, and add to mixture along with salt.

g Broccolini

Head of curly endive

Shiso leaves, basil or similar

Sprouts of your choice

Step 4

For the decoration: Pour the vinaigrette over the salad, fold in briefly and carefully and garnish with the cedar nuts and/or brown bread croutons and flowers.

Edible flowers, e.g. horned violets, marigolds, wild garlic, basil, daisies

Roasted cedar nuts

Brown bread croutons