Login to Save Like

Ingredients

Ballymaloe Cookery School Dressing:

• 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)

Salad:

A selection of summer lettuces and salad leaves, such as:

• 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

Description

Food Network Invites You To Try This Kinoith Summer Garden Salad With Ballymaloe Cookery School Dressing Recipe From Food Network Specials.

Food Network