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A super-fresh and delicate salad to celebrate the arrival of spring!
When using edible flowers in your food, make sure they are not treated with dangerous chemicals. The best are the ones from your own garden!
Ingredients
- 1 pound mixed red and green lettuce
- 1 small red onion
- 1/2 cup strawberries or red grapes (depending on the season)
- 1 small carrot
- 1 teaspoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- salt and pepper to taste
- fresh daisies to decorate
- 1/2 cup crumbled goat cheese or feta cheese (optional – only if making as a meal and not a side)
- 2 tablespoons extra-virgin olive oil
- salt to taste
Directions
Serves 4
Peel the onion and slice it very thinly, then soak in a bowl of ice water for at least 20 minutes (soaking the onion in ice water tames the bite and makes it more digestible by washing out the sulfurs).
Wash and dry the two types of lettuce; wash the strawberries and slice them thinly.
Peel and shred the carrot. Drain and dry the onion, and combine everything together in a bowl.
In a cup, mix together the oil, vinegar, salt and pepper: pour the mix on the salad and toss.
Add the cheese if using.
You can decorate it with fresh flowers.
https://dinnerinvenice.com/2012/04/22/red-and-green-lettuce-salad/
