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Spring Flower Salad

To make the basil vinaigrette place the basil leaves in a pestle and mortar, work until the leaves are broken down into a paste. Add 2 tbsps of oil, 1 tbsp white wine vinegar and a pinch of salt and pepper and mix well.

Take 2 plates and divide the salad leaves over each. Slice the onion into rings and scatter over the leaves.

Place 3 wild garlic flowers and 3 chive buds on each, with the stems still on. Pull of the smaller flower heads of the rapeseed flower head and scatter over evenly. With the dandelion flower, pull off the petals and scatter one flower over each.

With the vinaigrette, take a small spoon and give it a good stir, so that the oil has not separated or settled, then with the spoon drip the vinaigrette over the salad. Finish with an extra drizzle of oil.

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When thinking of eating flowers some may think they are all going to be very perfumey and fragrant, for many this is just the case, however, the flowers chosen in this recipe actually tastes more like the things they are from as the wild garlic flowers taste of garlic, the chive heads taste quite oinioney, the dandelion petals are buttery and the rapeseed flowers almost like bitter honey. There are many edible flowers available throughout spring and summer found both in your garden and out in the fields and hedgerows.

dainty foraging

It is important when choosing and using rapeseed oil as there are two common types to choose from. It is best to always buy one that is 'cold pressed' or 'extra virgin’, this is great for dressing and drizzling with its slightly nutty flavour. These basically are the same thing, meaning, the first pressing. The other type is seen more as cooking oil and sometimes just labeled as 'vegetable oil', this is generally not from the first pressing and can, in some cases, have chemicals added to extract as much of the remaining oil as possible.

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Brayford, Devon
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