Vegetarian | Touch

Ingredients

• 20 zucchini blossoms
• 1 glass full of white rice
• 2 onions
• Few branches of coriander
• Few branches of allspice
• 2 teaspoons of pepper
• 1 teaspoon of dried chili pepper
• 1 teaspoon of peppermint
• 2 teaspoons of salt
• 2 teaspoons of sugar
• 1 lemon
• 2 glasses of water
• one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
• half as much mizuna treated as butter lettuce above
• two cupped handfuls of miner’s lettuce, washed and dried
• twelve mint leaves, chopped
• greens of 1-2 spring onions, sliced rather thinly
• about half of one small fennel bulb also sliced thinly, best with a mandoline
• eight small red radishes, sliced
• chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)
• one clove garlic, minced
• heaping tbsp good dijon mustard
• 2 tbsp apple cider vinegar
• 8 tbsp toasted walnut oil
• 1/2 tsp sea salt
• fresh ground pepper to taste