Whoo! Fresh, colourful, tangy, crunchy-crisp, this salad has everything. Get yourself off to a market that sells edible flowers and small herbs and salad greens, and go for it.
3 cups small salad greens, picked over 4-6 crisp iceberg or cos lettuce leaves A mixed cup of basil, mint, thyme and parsley leaves, torn into smaller pieces of large Slick of oil ¼ cup pine nuts 3 Tbsp extra virgin lemon-infused olive oil 1 Tbsp lemon juice ½ tsp creamy Dijonnaise mustard Flaky sea salt 1 cup edible flowers Freshly ground black pepper to taste
1 Wash and dry salad greens and herbs. Keep everything refrigerated in unsealed plastic bags lined with paper towels.
2 Heat a slick of oil in a small pan over medium heat. Add pine nuts. Cook for a few minutes, stirring often, until lightly golden. Transfer to a plate, sprinkle with sea salt and set aside to cool.
3 Whisk oil, lemon juice, mustard, ½ teaspoon flaky sea salt and pepper to taste in a bowl. Just before serving, beak herbs into leaves or small pieces. Tear iceberg or cos lettuce leaves into bite-sized pieces and add to bowl with other salad greens and herbs. Rewhisk dressing, and pour over salad. Toss lightly, add flowers and pine nuts, toss again and serve immediately.