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SERVES 2
- 2 handfuls tender pea shoots
- 1 handful flowering currant blossoms
- Small bunch contemporary mint leaves
- Small bunch chervil
- 2 radishes, very thinly sliced
- Further virgin olive oil
- Juice of ½ lemon
- Flaky sea salt
This vivid spring salad celebrates the fragile taste of flowering currant blossoms. The hot button is to decorate it very merely and serve instantly whereas the flowers are contemporary.
Gently wash and dry the pea shoots. Tear any massive leaves in half.
Decide the flowering currant blossoms from their stems. Tear the bigger mint leaves, depart child ones entire. Decide the chervil leaves.
Utilizing a mandoline or very sharp knife, slice the radishes paper-thin.
Mix the pea shoots, herbs, and radishes in a bowl. Add the currant blossoms final, dealing with them gently.
Costume with a beneficiant drizzle of your greatest olive oil and a squeeze of lemon. Season with flaky salt and serve instantly.
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