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Frisée lettuce with edible flowers

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Ingredients for 4 servings:

  • 2 heads of frisée lettuce
  • 100 g flowers, edible, mixed, e.g. borage, nasturtium, daisies etc.
  • 2 tbsp lemon juice
  • 1 tbsp cream
  • 3 tbsp oil
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tear the frisée lettuce into small pieces, carefully wash the flowers, and shake dry. Toss the lettuce and flowers together. Make a dressing from lemon juice, oil, cream, salt, and pepper and toss with the salad. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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