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.