Sunshine salad with artichoke vinaigrette
Ingredients
Red, yellow and orange bell peppers, cherry tomatoes, artichokes, lemon, basil, basil oil, chrysanthemum petals, salad leaves, Wensleydale with cranberries.
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2) Core, de-seed and slice the peppers into slivers. Halve the cherry tomatoes and place under the grill (seed side up) for 5 minutes, turning the peppers half way through.
3) Mix the salad leaves with the artichokes and arrange on a plate with the tomatoes and peppers.
4) Cube the Wensleydale and add to the salad, then wash the chrysanthemums, pluck the petals and sprinkle onto the salad.
If you like the idea of flowers in salads from a decorative point of view, but don't like the idea of eating them then why not use them as a garnish? (please note - gerbera daisies are NOT edible, though daisies are!)