Fresh Herb Salad with Edible Flowers and Mustard-Dill Dressing
You can use your garden's edible flowers as long as they haven't been sprayed with pesticides. They're also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks,...
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Cooking tools:
- Kitchen shears
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Kitchen towel
Ingredients
- 1 small butterhead lettuce
- 1 cup baby arugula leaves
- 1 cup fresh purslane or baby spinach
- 1 cup watercress leaves
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup snipped fresh Italian parsley
- 1/2 cup sorrel leaves
- 1/2 cup baby mustard greens or collard greens
- 1/3 cup snipped fresh chives
- 1/4 cup snipped fresh chervil
- 2 tablespoons snipped fresh dill
- 1/2-1 cup edible flowers
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon dill seed
- 1 clove garlic, minced
- Salt
- pepper
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