Rocket Salad with Edible Flowers
Prep: 10min
|
Servings: 4
|
Cook: T0S
A fresh rocket salad featuring edible flowers and a simple vinaigrette. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bunches rocket
- 1 bunch dill
- 1 handful edible flowers (e.g., borage, nasturtium, orange geranium, marigold)
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt
- black pepper (freshly ground)
Instructions
-
1.
Wash, dry, and rinse the rocket. Shake off excess water and pat dry. Rinse the dill, shake dry, and trim the tips.
-
2.
Combine the rocket, dill, and flowers in a bowl. Drizzle with olive oil, white wine vinegar, salt, and pepper to taste before serving.
