As I looked out on my balcony garden this morning I noticed that I had a nice batch of rich maroon coloured Merlot lettuce, just perfect enough for one of my favourite garden salad recipes.
This is a very basic and easy recipe, but it is chock full of rich summer flavours. It is crispy and fresh with a nice deep peppery taste that is cut perfectly with the creamy boiled egg and the zesty ting from the dijon cider dressing.
Here are the ingredients you will need:
(Yields 1 serving)
A bunch of Merlot Lettuce 33g or so (or your choice of lettuce)
A sprig of aromatic Dill
2 stalks of a young China Rose Radish + leaves
1/4 cup of chopped Carrot tops
2 Edible Marigold flowers
1 Boiled egg
A sprinkling of Cashew nuts
1/2 teaspoon of Chia seeds
2 teaspoon Virgin olive oil
2 Tablespoon of Apple cider vinegar
1 Tablespoon of Dijon mustard
1. Bring a pot of water to boil and place the egg in for 10-15 mins. While that is cooking rinse the lettuce, carrot tops and radish stalks, place them in a salad spinner and give it a good twirl to remove excess water.
2. Chop up the lettuce to desired bite size (I usually like mine to be rather chunky as it hold the dressing sauce nicely) and finely chop the radish stalks and leaves with the dill and the carrot tops. Place everything together into a large bowl and sprinkle on the chia seeds and cashew nuts.
3. Whisk together the Virgin olive oil, Apple cider vinegar and Dijon mustard. Then evenly drizzle onto of the salad mix.
4. For the finishing touches crack open the now fully boiled egg and cut it in half. Place the slices on your garden salad and top off with two fragrant Marigold flowers.