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Mixed Leaf Salad

Mixed Leaf Salad, Violet’s hardy geraniums, nasturtiums, chive flowers, and pot marigolds add vibrant colors and a sweet flavour to this salad.  Use it as a centrepiece at a dinner party, or to liven up a simple everyday meal.

SERVES 4

Mixed Leaf Salad  Ingredients:

  • 1/2 head frisee
  • 1/2 head oak leaf lettuce
  • Few leaves of radicchio
  • 1 head Belgian endive
  • 25g  arugula leaves
  • Fresh basil or Flat-parsley sprigs
  • Edible flowers, to garnish (optional)

DRESSING:

  • 1 tbsp. white wine vinegar
  • Pinch of sugar
  • 1/2 tsp. Dijon mustard
  • 3 tbsp. extra virgin olive oil
  • salt and pepper

Cooking Instructions:

  • Tear the frisee, oak leaf lettuce, and radicchio into pieces.  Place the salad greens in a large serving bowl or individual bowls, if you prefer.
  • Cut the Belgian endive into diagonal slices and add to the bowl with the arugula and basil.
  • To make the dressing, beat the vinegar, sugar and mustard together in a small bowl until the sugar has dissolved.
  • Gradually beat in the oil until the dressing is creamy and thoroughly mixed.  Season to taste with salt and pepper.
  • Pour the dressing over the salad and toss thoroughly.
  • Sprinkle a mixture of edible flowers over the top and serve.

 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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