John Myers
Ingredients for 2 servings:
- ¼ head of oak leaf lettuce
- ¼ head of lettuce (head lettuce)
- 20 peas (sugar peas)
- 3 flowers (chive flowers)
- 8 petals (rose petals)
- 1 handful of almond sticks
- 1 handful of cress
- 2 tbsp oil
- 2 tbsp vinegar
- 1 pinch(s) of salt and pepper
- garlic powder
- ½ handful of herbs, various (ground elder, chives, parsley)
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash the sugar snap peas, trim the stems at the ends, and then blanch them for about 3 minutes; the peas should still be firm to the bite. Drain in a sieve, rinse with cold water, and let cool. Wash and tear the lettuce into small pieces. Wash and chop the herbs. Set the chives aside. Wash the roses, shake them well, and carefully pat them dry on a kitchen towel. Then tear off the individual petals. Roast the almonds in a dry pan until golden brown. Mix together the dressing from the oil, vinegar, spices, and herbs. Arrange everything nicely on a plate and pour the sauce over them.
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