Herb and ginger salad

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.

You'll need

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.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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