PINK SALAD - Cuisine Magazine - From New Zealand to the World

Name: PINK SALAD - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 tablespoons pinenuts; olive oil; flaky sea salt; 1 small ball radicchio; 1 witloof (chicory/endive); 2 radishes; 1 cup microgreens and edible flowers (calendula, violas, nasturtium and herb flowers such as those from pineapple sage, thyme, rosemary or rocket (arugula), broken into petals); herbs of your choice eg snipped chives, small mint or marjoram leaves, blades of tarragon, thyme leaves; ½ cup red grapes, halved; ½ cup pomegranate seeds (optional); 3 tablespoons extra virgin olive oil; 1 tablespoon raspberry or tarragon vinegar; ½ teaspoon salt; freshly ground black pepper to taste; dab of creamy Dijonnaise mustard

www.cuisine.co.nz

Gather up fresh herbs and edible flowers and make a garden salad with attitude. RECIPE NOTES To slice the radishes thinly: leave greenery on radish for holding

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Ingredients

2 tablespoons pinenuts
olive oil
flaky sea salt
1 small ball radicchio
1 witloof (chicory/endive)
2 radishes
1 cup microgreens and edible flowers (calendula, violas, nasturtium and herb flowers such as those from pineapple sage, thyme, rosemary or rocket (arugula), broken into petals)
herbs of your choice eg snipped chives, small mint or marjoram leaves, blades of tarragon, thyme leaves
½ cup red grapes, halved
½ cup pomegranate seeds (optional)
3 tablespoons extra virgin olive oil
1 tablespoon raspberry or tarragon vinegar
½ teaspoon salt
freshly ground black pepper to taste
dab of creamy Dijonnaise mustard