Prepare a selection of salad leaves and add some edible flowers, e.g. marigold petals, nasturtium flowers, borage flowers, chive flowers, rocket blossoms, etc.; one or all of these or some other herb flowers could be added. Toss with a well-flavoured dressing just before serving.
This salad could be served as a basis for a starter salad or as an accompanying salad to a main course. Remember to use a little restraint with the flowers!
© 2001 Darina Allen. All rights reserved.