Primrose salad


This is the salad I used to prepare when the orchard was full of primroses. During the summer holidays I’d use nasturtiums instead.


  • 100 g baby spinach leaves
  • 1 plump head of chicory
  • 12 young primrose leaves
  • 2 tablespoons raspberry or cider vinegar
  • ½ teaspoon runny honey
  • 4 tablespoons walnut oil
  • 16-20 primrose flowers
  • sea salt, black pepper


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.

Lightly toss the salad with the dressing just before serving, scattering the primrose flowers over the top to finish.