Summer Salad with Rose Petals
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.25 ¼ head oak leaf lettuce
- 0.25 ¼ head lettuce (lettuce)
- 20 peas (sugar peas)
- 3 flowers (chive flowers)
- 8 petals (rose petals)
- 1 handful almond sticks
- 1 handful cress
- 2 tablespoons oil
- 2 tablespoon vinegar
- 1 pinch (s) salt and pepper
- Garlic powder
- 0.5 ½ handful herbs, various (ground grass, chives, parsley)
Print Recipe
Pin Recipe Instructions
- Wash the sugar heirs, cut off the stalk at the ends and then blanch for about 3 minutes, the heirs should still be firm to the bite. Pour into a sieve, quench with cold water and let cool down.
- Wash the lettuce and pluck it into small pieces. Wash and chop the herbs. Put the flowers of the chives aside.
- Wash the roses, shake well and carefully pat dry on a kitchen towel. Then tear off the individual petals. Roast the almonds in a pan until golden brown.
- Mix the dressing from the oil, vinegar, the spices and herbs. Then arrange everything nicely on a plate and pour the sauce over it.
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