Recipe courtesy of Ballymaloe Cookery School

Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 to 4 servings
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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)


A selection of summer lettuces and salad leaves, such as:

Butterhead lettuce

Oak leaf lettuce

Little gem

Iceberg lettuce



Lollo rosso



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


  1. For the dressing: Put all the ingredients into a small bowl or jam jar. Whisk with a fork until the dressing has emulsified. 
  2. 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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