Spring Salad

Flowers do charm the dishes. Desserts and salads garnished with edible flowers do delight the guests. So, a breeze of spring might be shown also during the winter season. Especially salads are what I would use with the flowers. Chef’s Handyman tip 1: Green salad with sprouts and edible flowers. Place the salad and sprouts in cups or on plates. Decorate with edible flowers. Sprinkle with fennel oil and apple vinegar produced by Gegenbauer. Season the salad to taste with salt and black pepper. It doesn’t need more. Serve with falafel.

More spring, Chef’s Handyman tip 2: Green salad with strawberries, yellow cherry tomatoes and edible flowers. Place salad on plates. Cut 10 yellow cherry tomatoes in half and 10 strawberries in quarter. Place them on the top of the salad. To make dressing, combine, 5 tbsp. of olive oil, 2 tbsp. of fennel oil, 2 tbsp. of apple vinegar, 1 tsp. of mustard, lemon zest and 1 tsp. of agave syrup. Season the dressing to taste with salt and black pepper. Sprinkle the dressing over the salad. Garnish with, sprouts, edible flowers and pomegranate seeds.

Fresh and juicy berries and fruits are always very welcome. Chef’s Handyman tip 3: Strawberries marinated with rose blossom water spiced with black pepper, served with vanilla soy cream. Cut 250 g strawberries in half and place into a bowl. Sprinkle with 2 tbsp. of rose blossom water, then spice with black pepper. Place in bowls. Whip soy cream with vanilla sugar. Apply on strawberries. Decorate with sugar pearls and edible flowers.