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Primrose salad
Preparation info
- Serves
6-8
- Difficulty
Easy
Appears in
Published 2010
This is the salad I used to prepare when the orchard was full of primroses. During the summer holidays I’d use nasturtiums instead.
Ingredients
100 g 1 12
Method
Tear the spinach leaves roughly, or leave them whole if they are very small. Cut the base off the chicory and slice across fairly thickly.
In a salad bowl (glass looks prettiest), mix the sliced spinach and chicory leaves with the primrose leaves.
For the dressing, whisk the vinegar, honey and walnut oil together in a cup and season with crushed sea salt and black pepper.
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