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Download Stone-cold the best salad ever.
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Stone-cold the best salad ever. Salads are often seen as the poor relations at the festive table, but if you take the best organic produce and toss in a liberal helping of Matt Stone inspiration, you can make a summer salad that’s so much more than a table dressing. Give this quick and delicious salad a go. INGREDIENTS 1 large punnet mixed tomatoes ¼ bulb fennel 1 lebanese cucumber 1 baby cos lettuce Herbs, chives, dill, parsley, basil ¼ cup toasted mixed seed e.g. sunflower, pepitas, chia, flax Olive oil Salt Sumac Small handful edible flowers e.g. nasturtium, pansy, borage, geranium METHOD Place the cos lettuce leaves on the plate, then the sliced fennel Sprinkle generously with sumac and the toasted seeds Randomly chop the tomatoes and cucumbers and sprinkle over Drizzle with olive oil and season Pick your herb leafs, flower petals and add to the salad Note: This salad is layered to assemble on the plate Proud supporters of PO BOX 4234, Myaree BC, WA 6960 | 1800 222 540 | enjo.com.au T=Tablespoon t=teaspoon
