Thursday, March 21, 2013

Spring is a great time for a beautiful salad with fresh herbs and flowers

Spring is the time for delicious fresh salads with ingredients that are as colorful as the season. This salad features fresh herbs (cilantro, parsley, celery leaves) and flowers (begonia) add sprouted lentils and peas, some radish and tomato and you have a salad that looks like a picture of spring.

Finish your salad off with a freshly made, simple lemon vinaigrette

Lemon Vinaigrette
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil

    Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

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