Eat-Your-Garden Salad
Time: 20 minutes. When your garden gives you flowers and vegetables, use them both to make a salad that tastes like pure spring.
Source: Sunset Magazine
Ingredients
- tablespoons grapeseed, safflower, or canola oil
- tablespoon unseasoned rice vinegar
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- teaspoon minced tarragon
- Persian cucumber or 1/3 English cucumber
- About 50 sugar snap peas
- lightly packed chervil sprigs
- ounces mâche clusters
- ounces mesclun
- medium radishes, sliced in half lengthwise
- Your choice of: bachelor's buttons , calendula and carnation petals, whole Johnn