SPRING SALAD WITH WILD FLOWERS

Salads

A fresh aproach of Greek Cuisine using raw flowers of wild herbs

Quantity for 5 people

1 lettuce thoroughly washed and cut into pieces

1 medium french salad thoroughly washed and cut by hand into medium-sized pieces

1.5 tea cup chopped Sea Fennel leaves and tender shoots

petals from two or three large wild carrot flowers

petals of 10-20 white-yellow daisy flowers

4 carrots grated on a coarse grater (choose organic)

1/2 tea cup lightly toasted pumpkin seeds

PREPARATION

Wash the flowers and let them dry. Cut with scissors the flowers of the wild click here carrots from their stems, because the stems arerother tough and mix with all the other ingredients. Mix with 1/2 cup of the sauce adding salt and pepper (if necessary add a little more sauce) and put on top the petals of the daisies.

Sauce with olive oil, apple cider vinegar, grape syrup and bee pollen

2/3 tea cup olive oil

1/4 tea cup apple cider vinegar

1/4 tea cup grape syrup

a few drops of Tabasco

1 tsp fresh bee pollen

Mix all ingredients in a blender.