Edible Cut-flower SALAD RECIPE’S
Mercedes – YELLOW BLOOMING SALAD
Prepare the dressing separately and lay it at the base of the plate before you place your vegetables, poultry or seafood, leaves and finally Cut-flowers – all in that order.
This method is paramount as it stops the dressing weighing down the leaves and Cut-flowers.
Cut-flower – Dandelion and Jasmine
Leaf – Mix in a sprinkle of dill, a dash of parsley and a 2 hands full of (baby leaf) spinach.
Nut – Macedonia
Vegetable – Yellow blanched wax beans and zucchini.
Fruit – Yellow mini tomatoes and capsicum (lightly pan fried)
Poultry – Smoked sliced Turkey (cold)
Dressing – Finely diced half red onion, teaspoon of honey, balsamic vinegar, freshly squeezed lime, (1) raw egg yolk, poppy seeds and Himalayan salt.
Blooming ALERT – Remove pistils and stamens before eating.