Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing

Total Time:
10 min
10 min

2 to 4 servings

  • Ballymaloe Cookery School Dressing:
  • 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1 clove garlic, crushed
  • 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard
  • Freshly ground pepper and sea salt (recommended: Maldon sea salt)
  • Salad:
  • A selection of summer lettuces and salad leaves, such as:
  • Butterhead lettuce
  • Oak leaf lettuce
  • Little gem
  • Iceberg lettuce
  • Saladisi
  • Mysticana
  • Lollo rosso
  • Frisee
  • Radicchio
  • Red orah leaves
  • Rocket (arugula)
  • Edible chrysanthemum leaves
  • Wild sorrel leaves or buckler leaf sorrel
  • Golden marjoram
  • Salad burnet
  • Borage or hyssop flowers
  • Young nasturtium leaves and flowers
  • Marigold petals
  • Chive or wild garlic flowers
  • Herb leaves, such as lemon balm, mint, flat parsley
  • Green pea shoots or broad bean tips
  • For the dressing: Put all the ingredients into a small bowl or jam jar. Whisk with a fork until the dressing has emulsified.

  • For the salad: Wash and dry the lettuce and salad leaves. If large, tear into bite-size bits. Put in a deep salad bowl and add the herb sprigs and edible flowers. Toss, cover, and chill in a refrigerator until needed. Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.

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    This recipe is featured in:

    St. Patrick's Day