Victoria's Petal Salad - Nkem's Kitchen

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Victoria’s Petal Salad

Ingredients

300g: A selection of lettuce leaves; Baby red and green oak, Ice berg, Butter lettuce roughly chopped
4: Medium radishes grated
1: Spring onion finely chopped
1/4: Yellow pepper finely sliced
1/4: Red pepper finely sliced
1/4: Cucumber quartered and thinly sliced
1: Medium beetroot, boiled, quartered and sliced
1: Medium carrot peeled and sliced with the potato peeler
14: Edible flowers
A handful of coriander

Steps

Step 1
Boil the beetroot for 20 min, set aside to cool, then peel and thinly slice it.
Step 2
Gently wash and dry the lettuce leaves as they bruise easily. Use a salad spinner if you have one.
Step 3
Take a flat dish and place the roughly chopped lettuce.
Step 4
Place the grated radishes on top of the lettuce, next the finely chopped spring onion, yellow and red peppers and cucumber.
Step 5
Gently lay the beetroot around and on top of the salad.
Step 6
Take the carrot shavings and center them in a narrow line in the middle of the salad.
Step 7
Garnish the salad with the edible flowers and sprinkle it with the chopped coriander leaves. Add the salad dressing of your choice just before serving.
Step 8
Bon Appetit!