Have you ever used chamomile for anything other than an infusion?
I hadn’t, and I was blown away by the incredible combination of fresh citrusy notes it creates. This herb salad is bursting with freshness.
I’m thrilled to share that I developed this recipe in collaboration witWeleda. I’ve created a recipe to match the seasons for 12 of the leading plants. The idea for this herb salad came at a joint meeting, and I was thrilled immediately.
Chamomile dressing is something else
I’d only enjoyed chamomile as a simple infusion before, but this opened a whole new world of fragrant possibilities for me.
The upgrade from bagged tea to dried chamomile felt like entering a premium world of aroma, complexity, and soothing calm. I was surprised how much dried chamomile elevated my brews, delivering brighter color, stronger scent, and richer taste.
Using dried flowers does the trick
To unleash the full aroma, crumble the dried flowers between your fingers. This method works like a charm! And let’s not forget the salad dressing—let it marinate according to the recipe, and you’ll be amazed at the intense, unparalleled aroma it develops.
After that, it’s all about letting the flavors dance! The possibilities for creative salad combinations are endless, especially when you consider the freshness of ingredients that the changing seasons offer. I even garnish with fresh chamomile flowers for beauty and a natural aromatic lift that enhances the dish.
Health benefits of chamomile
Chamomile supports soothing sleep and helps calm daily stress. Antioxidant-rich chamomile may aid digestion and immune health.
Gentle chamomile tea can promote relaxation without heaviness.
Chamomile’s anti-inflammatory properties may soothe minor irritations.
Colorful Herb Salad with Chamomille Dressing
- Prep Time: 30min
- Total Time: 0 hours
- Yield: 2
- Category: Lunch
Ingredients
DRESSING STEP 1
2 tablespoons dried chamomile flowers
2 tablespoons of lemon juice
1 tbsp lime juice
1 teaspoon grated ginger
1/2 teaspoon agave syrup
DRESSING STEP 2
6 tbsp olive oil
1 tbsp Balsamico Bianco
pepper and sea salt
TOPPING
1 heaped tsp of pumpkin seeds
1 heaped tbsp of sunflower seeds
2 figs
SALAD
2 handfuls of mixed salad *
1 handful of watercress
5 leaves Chicorino Rosso in strips
1/2 bunch chervil, chopped
1/2 bunch of parsley, chopped
5 sprigs of marjoram, plucked
4 radishes with green
Microgreens
Chamomile flowers, during the season
* Spinach, Mizuma, oak leaf, lamb’s lettuce
Instructions
1. Mix all the ingredients for the dressing in step 1 and cover. Marinate for at least 4 hours.
2. Next, pour the mixture through a fine sieve and mix with the ingredients of step 2. Season to taste.
3. Roast sunflower and pumpkin seeds over medium heat in a nonstick skillet, set aside, and let cool.
4. Cut the figs in half and sauté them in the same pan on the cut surfaces on low heat for 3 minutes, then set them aside.
5. Finely slice the radishes and cut the radish greens into strips. Arrange the salad on the plates and mix thoroughly with the herbs and radish greens.
6. Arrange the figs, radishes, and seeds on the plates and decorate with fresh chamomile flowers or other seasonal edible flowers. Drizzle with the dressing and serve immediately.