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Flower Power Salad
2 handfuls edible flower petals, such as hollyhocks, violas, roses, nasturtiums, sage, coriander, rocket, marigold or chive flowers 2 handfuls soft herb leaves, such as parsley, basil, tarragon and mint 5 handfuls mixed salad leaves a little szechuan pepper or black pepper, to taste Apple Glaze 1 cup apple juice
© Annabel Langbein Media
To make Apple Glaze, place apple juice in a large, heavy-based frypan and simmer until it reduces down to about 3 tbsp (about 25 minutes). Allow to cool.
To prepare salad, place flower petals, herbs and salad leaves onto a serving platter. If not serving at once, cover with a wet paper towel and chill. When ready to serve, sprinkle with pepper and drizzle with cooled Apple Glaze. Serve immediately.
Be sure to identify your flowers carefully – they’re not all edible!
This recipe is from my book The Free Range Cook: Through the Seasons
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