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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is an invitation to make a salad of leaves chosen for their properties: mint will freshen the breath, rocket excite the palate, sorrel soothe, lovage clear the mind, lemon balm excite the female, rosemary excite the male. Ingredients:
1 egg yolk |
1 tablespoon dijon mustard |
3 tablespoons fresh lemon juice |
7 tablespoons olive oil |
1/2 lemon, zest of |
fresh rosemary, finely chopped |
salt and pepper |
mixed salad green |
herbs (mint, sorrel, lovage, lemon balm, rosemary, nasturtiam flowers) (optional) or fresh edible flower (mint, sorrel, lovage, lemon balm, rosemary, nasturtiam flowers) (optional) |
lettuce leaf |
1 cucumber, peeled and thickly sliced |
olive (optional) |
Directions:
1. First make the dressing: whisk the egg yolk, mustard and lemon juice in a small bowl, then add the oil slowly, in a very thin stream (rather like making a mayonnaise, although the texture should not be quite so thick). Add the lemon zest, rosemary and a little seasoning. Chill and allow to steep for a few hours.
2. Just before serving, combine the salad ingredients and toss with the dressing. The flowers should be added last for visual effect: they can be added after the salad has been dressed, so as not to become wet. The whole meal is designed to be light but full of flavour.
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