Ingredients
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
Directions
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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