Ingredients
Units
Scale
- 3 cups loosely packed fresh lettuce leaves
- 1 cup tender red mustard greens
- 2 to 3 fresh purple basil leaves
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 small handful edible rose petals, clean and unsprayed
- 3 tablespoons olive oil (optional dressing)
- 1 tablespoon lemon juice or mild vinegar (optional dressing)
- Salt and freshly ground pepper to taste (optional dressing)
Instructions
- Harvest or select tender lettuce, red mustard greens, basil, dill, parsley and edible rose petals from known food-safe plants.
- Gently wash the greens and herbs, check for insects and dry thoroughly in a salad spinner or clean towel.
- Tear the lettuce and mustard greens into bite-sized pieces and put them in a large bowl.
- Tear the basil leaves, chop the dill and parsley, and add the herbs to the greens. Toss gently.
- If using dressing, whisk together olive oil and lemon juice or mild vinegar with a pinch of salt and pepper. Add a little at a time and toss lightly.
- Inspect and gently rinse the rose petals. Remove any bitter white petal bases if needed, then scatter the petals over the salad immediately before serving.
- Serve right away while the greens are crisp and the petals are fresh.
Equipment
Notes
These suggested quantities make approximately two side-dish servings and were developed to help readers recreate my original garden salad; I did not measure the original filmed harvest. Use only positively identified, food-safe, unsprayed edible rose petals. Adjust the mustard greens, herbs and petals to taste. Keep washed greens, petals and dressing separate if preparing ahead. Dressing is optional.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
