This is an easy win. By carefully picking a selection of different leaves, of different sizes and dressing them with edible flowers and herbs you’ll have all your lunch guests demanding more. These are our top tips:
- Use a mixture of different leaves with different flavours, sizes, shapes and colours:
Use a few different lettuce leaves, both big and small, along with other salad leaves. Wild Rocket is always a winner, but try adding some baby chard leaves, red veined sorrel and frills mustard too.
- Add fresh herbs:
Coriander, basil, chervil and parsley leaves all work really well in a salad and can help to round the different flavours.
- Use edible flowers to add colour:
Try a sprinkling of calendula petals, some violas or some pretty blue borage flowers. You could also use courgette or squash flowers for a splash of yellow.
- Add seeds or toasted nuts for texture:
Pumpkin seeds, pine nuts, sesame seeds, chopped hazelnuts and so on – they will all add a bit of texture (and flavour) and help to make the salad go a little further.
- Let people dress their own:
Let others add their own oil and vinegar to taste. You might find that people are less inclined to add dressing when it tastes this good anyway!