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Woman's Hour 大象传媒 Radio 4 |
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Red, Green & Yellow SaladServes 2 - 4Salad 1 green pepper 1 red onion 10 salad rocket flowers with crunch 1 tablespoon salad rocket flower petals 30 - 40 salad rocket leaves Dressing 3 tablespoons olive oil (or sunflower) 1 tablespoon tarragon vinegar 1 tablespoon French Dijon mustard Salt and pepper to taste PreparationSlice the pepper finely and cut the onion into rings.Gently wash the salad rocket flowers, extra petals and leaves, and pat dry on kitchen towel. Incorporate all these ingredients in a salad bowl. Make the salad dressing by whisking the oil, vinegar and mustard together. Season to taste. Pour over the salad, toss and serve. Reproduced by kind permission of Jekka McVicar from her book Cooking with Flowers, published by Kyle Cathie Ltd; ISBN: 1 85626 483 1 Back to the recipe page |
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