Name: Herb and ginger salad
Yield: 8 - 10
Ingredients: 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 extra-virgin olive oil (1/4 cup)

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.

Ingredients

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 extra-virgin olive oil (1/4 cup)

Method

Main

1.For ginger dressing, whisk ingredients in a small bowl, season to taste and set aside.

2.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.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick