Garden Bouquet Salad

Yields Serves 4 Total Time 30 mins

Use edible flowers and herbs to decorate these pretty little salads any way you like. Watch a video on how to make them at sunset.com/saladbouquet.

Ingredients

 4 small whole lettuces (single-serving size), such as Garden Babies or Little Gem
 1 1/2 tablespoons Champagne vinegar
 2 teaspoons finely cut chives
 1 tablespoon finely chopped fresh dill, tarragon, or fennel leaves
 1/4 teaspoon kosher salt
 1/8 teaspoon pepper
 1/3 cup extra-virgin olive oil
  Chive pieces (4 to 5 in. long)
  Small, tender dill, tarragon, or fennel sprigs
  Edible flowers, such as whole nasturtiums and violas, or petals from roses or carnations
  Paper-thin radish slices (optional)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 168Calories from Fat 95
% Daily Value *
Total Fat 19g30%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 98mg5%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.7g3%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Trim ends from lettuces, keeping leaves attached to base. Rinse gently but thoroughly. Drain, then wrap in kitchen towels and chill about 15 minutes to crisp.

Step 2
2

Meanwhile, in a small bowl, whisk together vinegar, chives, dill, salt, pepper, and oil.

Step 3
3

Set each lettuce on its base in a shallow soup bowl (for upright varieties like Little Gem, first crack leaves near their base so they splay out). Tuck in chive pieces, dill sprigs, and whole flowers. Scatter with flower petals and radishes, if you like. Serve with dressing on the side.

Ingredients

 4 small whole lettuces (single-serving size), such as Garden Babies or Little Gem
 1 1/2 tablespoons Champagne vinegar
 2 teaspoons finely cut chives
 1 tablespoon finely chopped fresh dill, tarragon, or fennel leaves
 1/4 teaspoon kosher salt
 1/8 teaspoon pepper
 1/3 cup extra-virgin olive oil
  Chive pieces (4 to 5 in. long)
  Small, tender dill, tarragon, or fennel sprigs
  Edible flowers, such as whole nasturtiums and violas, or petals from roses or carnations
  Paper-thin radish slices (optional)

Directions

Step 1
1

Trim ends from lettuces, keeping leaves attached to base. Rinse gently but thoroughly. Drain, then wrap in kitchen towels and chill about 15 minutes to crisp.

Step 2
2

Meanwhile, in a small bowl, whisk together vinegar, chives, dill, salt, pepper, and oil.

Step 3
3

Set each lettuce on its base in a shallow soup bowl (for upright varieties like Little Gem, first crack leaves near their base so they splay out). Tuck in chive pieces, dill sprigs, and whole flowers. Scatter with flower petals and radishes, if you like. Serve with dressing on the side.

Garden Bouquet Salad
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