Romanian salad with edible flowers and garlic baguette

Ingredients

• 1 large romaine lettuce
• 1 handful of pansy blossoms (untreated)
• 1 baguette
• 1 clove of garlic
• 0.5 tsp mustard
• 3 tbsp white wine vinegar
• Salt
• white pepper (freshly ground)
• 7 tbsp oil
• a pinch of sugar

Instructions

1. 1.

   Wash the romaine lettuce, dry it with a salad spinner and tear into bite‑size pieces.

2. 2.

   Slice the baguette and toast in an oven (grill or toaster). Peel the garlic and rub the slices with it.

3. 3.

   Whisk mustard, vinegar, sugar, salt, pepper in a bowl; slowly stir in oil until all ingredients are blended and the dressing is smooth.

4. 4.

   Arrange lettuce with flowers in a bowl and serve with vinaigrette and garlic baguette.

5. 5.