Herb and ginger salad


  • Serves 8 - 10 people

A simple leaf salad gets a lift with the addition of edible flowers, soft herbs, and a dressing with fresh ginger, which works well with seafood.

  • 100 gm frisée, preferably pale inner leaves (from 1 large head)
  • 2 cups mixed soft herbs, such as basil, chervil, chives, flat-leaf parsley and mint
  • Ginger dressing
  • Edible flowers, to serve
  • 15 gm ginger, cut into julienne
  • 1 tbsp aged red wine vinegar
  • ½ tsp raw sugar, or to taste
  • 60 ml (1/4 cup) extra-virgin olive oil
01   For ginger dressing, whisk ingredients in a small bowl, season to taste and set aside.
02   Combine leaves and herbs in a bowl, and toss gently. Drizzle with ginger dressing, toss to combine, transfer to a plate, scatter with flowers and serve.
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