Green Salad with Spring Flowers

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Edible flowers add romance and beauty to food. This combination is wonderfully striking, with its vibrant colours.


  • 2–3 Little Gem lettuces
  • Generous handful of edible flowers such as primroses or sweet violets


Pull the leaves of the lettuces apart, wash, dry and put into a salad bowl. Lightly mix in the edible flowers, together with their leaves if edible.

Press the raspberry flesh and juice through a sieve into a small bowl. Add the raspberry vinegar and hazelnut oil and stir very thoroughly with a fork.

Season to taste with salt and black pepper and dress the salad with the raspberr