Rustic salad with lavender-scented dressing
Try this rustic salad with a lavender-scented dressing. Serve it as an entree on its own, or as an accompaniment to fish, chicken or red meat.
Have your say
Rustic salad with lavender-scented dressing Photo: Jennifer Soo
1/4 bunch English lavender.
1 cup extra virgin olive oil.
1/2 bunch watercress.
2 heads witlof, leaves halved lengthwise.
50g pitted black olives.
2 radishes, thinly sliced.
3 tbsp currants, soaked in port.
2 tbsp toasted pine nuts.
50ml white wine vinegar.
Pick the heads of the lavender (about a dozen). In a small saucepan, heat the oil and add the lavender. Remove from the heat and leave to infuse overnight. Strain the oil and set aside. Discard the lavender.
Place the watercress (picked into sprigs), witlof, olives, radishes, drained currants and pine nuts in a large bowl. Whisk together 100ml of the lavender oil and the vinegar and toss through the salad.