This salad utilises many of the rarer herbs and flowers that June Henman and I have researched over the years. Combined with shaved celery heart, barrel-aged feta, Sicilian capers and olive sourdough crumbs, this dish is a light and aromatic way to start a meal. It embodies simplicity, complexity and the beauty of nature.
Separate the pea flower petals and discard the stems. Wash all herbs and flowers in cold water and allow to dry in a single layer on a clean tea towel (dish towel).
Drain the capers well.
Use a Japanese mandolin to finely shave the celery hearts into a large bowl. Immediately dress the shaved celery hearts with the lemon vinaigrette.
Place a teaspoon of the lemon crème fraîche in the centre of each serving plate and gently spread out with the back of the spoon. Place a small handful of the dressed, shaved celery heart on top of the crème fraîche. Place 8–10 olive crumbs on each pile of celery with 8–10 capers. Add a couple of slices of the shaved frozen feta on top with a small pinch of the combined herbs and flowers. Add another small handful of the celery heart, more frozen feta and a handful of herbs and flowers. Serve.
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