Haru's Rooftop Garden Salad
This vibrant salad captures the delicate beauty and understated resilience found in Haru's hidden garden, combining crisp textures with a subtly floral vinaigrette. Each bite offers a refreshing escape, embodying a quiet strength and unexpected sweetness, much like the gentle yet fierce rabbit herself.
Directions
- 1
Gently combine the mixed baby greens and thinly sliced radishes in a large salad bowl, ensuring not to bruise the delicate leaves.
- 2
Scatter the edible flowers and chopped chives over the greens, distributing them evenly for both visual appeal and flavor.
- 3
In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, and Dijon mustard until thoroughly blended.
- 4
Add the dried culinary lavender, black pepper, and a pinch of sea salt to the vinaigrette, whisking vigorously for 30 seconds to emulsify.
- 5
Taste the vinaigrette and adjust seasoning if necessary, ensuring a balance of sweet, tangy, and floral notes.
- 6
Just before serving, drizzle the prepared lavender vinaigrette sparingly over the salad ingredients.
- 7
Toss the salad very gently to coat the greens and vegetables evenly, taking care not to crush the delicate components.
- 8
Finally, sprinkle the toasted slivered almonds over the top of the salad for an added crunch and nutty aroma, then serve immediately.