Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing Recipe

Name: Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil; 2 teaspoons balsamic vinegar; 1 teaspoon honey; 1 clove garlic, crushed; 1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard; Freshly ground pepper and sea salt (recommended: Maldon sea salt); Butterhead lettuce; Oak leaf lettuce; Little gem; Iceberg lettuce; Saladisi; Mysticana; Lollo rosso; Frisee; Radicchio; Red orah leaves; Rocket (arugula); Edible chrysanthemum leaves; Wild sorrel leaves or buckler leaf sorrel; Golden marjoram; Salad burnet; Borage or hyssop flowers; Young nasturtium leaves and flowers; Marigold petals; Chive or wild garlic flowers; Herb leaves, such as lemon balm, mint, flat parsley; Green pea shoots or broad bean tips

Servings: persons

4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon honey
1 clove garlic, crushed
1/2 teaspoon English mustard powder or 1/2 teaspoon Dijon mustard
Freshly ground pepper and sea salt (recommended: Maldon sea salt)
Butterhead lettuce
Oak leaf lettuce
Little gem
Iceberg lettuce
Saladisi
Mysticana
Lollo rosso
Frisee
Radicchio
Red orah leaves
Rocket (arugula)
Edible chrysanthemum leaves
Wild sorrel leaves or buckler leaf sorrel
Golden marjoram
Salad burnet
Borage or hyssop flowers
Young nasturtium leaves and flowers
Marigold petals
Chive or wild garlic flowers
Herb leaves, such as lemon balm, mint, flat parsley
Green pea shoots or broad bean tips

1
For the dressing: Put all the ingredients into a small bowl or jam jar.
2
Whisk with a fork until the dressing has emulsified.
3
For the salad: Wash and dry the lettuce and salad leaves.
4
If large, tear into bite-size bits.
5
Put in a deep salad bowl and add the herb sprigs and edible flowers.
6
Toss, cover, and chill in a refrigerator until needed.
7
Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.

890

kcal

Calories

100

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 fluid ounces (110 milliliters/1/2 cup) extra-virgin olive oil, 2 teaspoons balsamic vinegar, 1 teaspoon honey, 1 clove garlic, crushed, and more.

Yes, Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kinoith Summer Garden Salad with Ballymaloe Cookery School Dressing

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