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Salad of Borage and Garden Flowers
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Pick the leaves and flowers as close to the time you are going to use them as possible; they are fragile and damage easily. And don’t use anything that has been sprayed with chemicals. Bull’s blood, a member of the beetroot family, works well here, but you could also use ruby chard or purple basil. A simple dressing of extra virgin olive oil and lemon highlights the flowers’ individual flavours and won't mask their subtlety.
Only a light, graceful German riesling is delicate enough not to dominate this pretty, floral salad.
Typical values per serving:
This recipe was first published in August 2008.