Kinoith summer garden salad with Ballymaloe Cookery School dressing

  • Preparation Time10 mins
  • Serves2
  • DifficultyEasy

For the Ballymaloe Cookery School dressing

8 tbsp extra-virgin olive oil
10ml balsamic vinegar
1 tsp honey
1 clove garlic, crushed
1/2 tsp English mustard powder or Dijon mustard
Freshly ground pepper and sea salt (recommended: Maldon sea salt)

For the salad, use 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
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
For the Ballymaloe Cookery School dressing:

1) Put all the ingredients into a small bowl or jam jar. Whisk with a fork until the dressing has emulsified.

For the salad:

1) Wash and dry the lettuce and salad leaves. If large, tear into bite-size bits. Put in a deep salad bowl and add the herb sprigs and edible flowers. Toss, cover, and chill in a refrigerator until needed. Just before serving toss the salad in just enough dressing to make the leaves glisten, save the remainder of the dressing for another day.

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