Scale the amounts listed here up or down, depending on how many people are joining you for the meal. This amount should satisfy six people as a side, start or finish to a lovely meal.
one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
half as much mizuna treated as butter lettuce above
two cupped handfuls of miner’s lettuce, washed and dried
twelve mint leaves, chopped
greens of 1-2 spring onions, sliced rather thinly
about half of one small fennel bulb also sliced thinly, best with a mandoline
eight small red radishes, sliced
chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)
Add the vegetables to your large salad bowl (set the flowers aside). Then, prepare the dressing below:
one clove garlic, minced
heaping tbsp good dijon mustard
2 tbsp apple cider vinegar
8 tbsp toasted walnut oil
1/2 tsp sea salt
fresh ground pepper to taste
Add dressing ingredients to a blender, blend until smooth and well emulsified. Starting with a small amount, toss with the salad greens, dressing to your preference. You will have some dressing for tomorrow, as this recipe makes plenty. Finally, sprinkle the flowers on top.