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Spring garden flower and herb salad

Spring garden flower and herb salad
By the chef
Jean Brouilly

Spring garden flower and herb salad


Serves 4

  • 1 oak leaf
  • 1 bunch of rocket, 1/2 bunch of cress, 1 iceberg lettuce, 1 red lettuce, 1 aubergine
  • 3 Charlotte potatoes
  • 1 Roma tomato
  • Herbs: sage, oregano, fennel, parsley, chervil, tarragon, spring onion shoots.
  • Flowers: roses in julienne slices (thin slices), primrose petals, daisies, violets.
  • Virgin hazelnut oil
  • Extra virgin olive oil
  • Special olive oil for cooking
  • Quince vinegar
  • 1 tablespoon of honey or honey vinegar
  • Salt, pepper


  • Prepare the aubergine by slicing it into half centimetre thick slices, lengthways.
  • Fry with a dash or special olive oil for cooking and the honey or honey vinegar. Brown well on both sides. Place on absorbent paper.
  • Cut the potatoes into thin slices. Fry in special cooking olive oil until golden.
  • Season the salad mixture with quince vinegar and extra virgin olive oil.
  • Position in a dome on the plate, position the aubergine to match this, add the hot potatoes, place a quarter of the Roma tomato at the front of the plate.
  • Decorate with spring onion shoots, herbs and flowers.
  • Before serving, drizzle with virgin hazelnut oil.

Bon appétit!