Garden salad, welcome spring!
When the fair of the horticultural show opens than spring will show on its best behavior! Well it’s a must, than within the next few weeks the garden flowers and trees will be in full bloom. It’s time to herald spring and the upcoming garden parties, right! Within the next weeks, fruits and vegetables in season will flood the shops and markets. That’s definitely my favorite time of the year. Herbs, edible flowers and salads fresh from the garden are unbeatable. Let’s start with a colorful dish, the Chef’s Handyman’s favorite garden salad.
Chef’s Handyman, Garden Salad
Garden salad
Place the fruits, berries, watercress, beetroot leaves, arugula on plates. Add radish. Garnish with edible flowers and pomegranate seeds.
To make the dressing, combine 8 tbsp. olive oil, 3 tbsp. lemon juice, 3 tbsp. white balsamic vinegar, lemon rind, salt, black pepper, 1 tsp. mustard and 1 tsp. agave syrup. Sprinkle the salad with the dressing.
Chef’s Handyman, Garden Salad
Shopping list for the garden salad for 4 serves: 1 bunch arugula, 100 g or 3.5 oz. water cress, 100 g or 3.5 oz. beetroot leaves, 1 bunch radish, 1 box baby kiwis, 12 strawberries, edible flowers, 1 bunch chervil, 1 bunch peppermint, 3 lemons, 1 cup of cooked peas, 1 pomegranate, 8 tbsp. olive oil, 3 tbsp. white balsamic vinegar, salt, black pepper, 1 tsp. mustard, 1 tsp. agave syrup.
Have a great start into the spring week, yours Chef’s Handyman team!
More delicious recipes: Salads with edible flowers
