© Guillaume Czerw
You could almost make it with the small herbs or your balcony garden box…. Excerpted from the book Peas & Love by Catherine Kluger, this salad will be the delight of your summer dinners.
PREPARATION : 10 MINUTES
I carefully wash the herbs before draining them, then coarsely chopping off the leaf part of the bunches of parsley, coriander, chervil and chives; same thing with the tarragon and the mint, but having previously removed the leaves from the bunches. Don’t chop up the herbs too much and keep certain leaves whole, especially the parsley and the coriander, since the purpose is having the impression of eating a salad.
I mix the herbs all together in a salad bowl.
For the sauce, first I mix the balsamic cream with the lemon juice, then I add the soya sauce and finally a dash of olive oil.
I pour this sauce at the bottom of a salad bowl, I place the salad of herbs before sprinkling the top with the red fruit and the flowers.
I mix the salad just before serving in order to preserve at the same time the taste and the colour of the fresh herbs.
Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.
Also discover the Flower Roll recipe by Béatriz Gonzalez and the vegan feuilleté Xmas tree.
