for 4 people
8 young cucumbers
1 head oak leaf lettuce – green
1 head oak leaf lettuce – red
juice of one lemon
salt and pepper
for the dressing:
¼ cup raspberry pulp vinegar
salt and pepper
4 tablespoons of flaxseed or canola oil
edible flowers: radish and chive flowers, cornflowers
4 tablespoons white sesame seeds
I have to admit, I have the weakness for edible flowers.In a very easy and beautiful way they make the food look festive and taste great! I was inspired to make this salad when I purchased delicately colored radish flowers and similarly colored radishes. Subdued colors of the radishes are right within the summer palette. On top of that my chives and cornflowers that I grow on my balcony started to bloom. OK, this seems like a perfect timing to prepare a salad with which to welcome summer. And so it is, my summer salad – crunchy, light, delicate and fresh.
Clean the radishes and shave them into very thin slices. Peel the cucmbers and and shave them crosswise into very thin slices. Separate the lettuce leaves, wash them thoroughly and dry in a salad spinner. Mix the raspberry vinegar, salt and pepper and oil to form the dressing. In a bowl combine the lettuce leaves with radish and cucumber slices. Sprinkle with lemon juice and season with salt an pepper. Arrange the salad on four plates and drizzle with rspberry vinegar. Sprinkle with white sesame seeds and flower petals.
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