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Red, Green & Yellow Salad |
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Serves 2 - 4
Salad
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
Preparation
Slice 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 |
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