Drain the vegetables and cut the bigger leaves in chunks and prepare a simple lemon dressing: extra virgin olive oil, the juice of a slice of lemon and a pinch of salt. Mix and toss. Sprinkle some lavender on top and you will have a stunning salad.
I boiled two free-range duck eggs, I sprinkled over some Camargue salt, freshly ground pepper and a squeeze of lemon juice and topped them with sprouts and linseeds.
So you might ask, why lavender? - I don't know... I had an intuition that it might work. I had read about biscuits with lavender, but since I don't know how to make biscuits (yet!), I thought that it may work if I used lavender in salads as well. The taste and flavour of lavender will certainly blow you away.
I love lavender to bits. I love Provence. It's where I spent my honeymoon: 21 days in beautiful Provence, visiting the lavender museum, getting lost in lavender fields and making plans for the future. * (I love you, baby). :)
|zoom of my jar of lavender|