DISCLAIMER: There is no way I can arrange salad on a plate this good! Head chef Joshua Dodd of FoxGlove Bar and Kitchen prepared this for our photo shoot for FishHead magazine.
It’s the love month so here’s a Valentine-themed recipe. If you’re a guy and you want to impress your girl other than with a bouquet of flowers, why not make this special salad with wild flowers in it? Or if you’re a girl and you want to impress your guy other than with the scent of flowers in your hair, why not make this special salad with wild flowers in it? Makes sense?
As featured on FishHead Magazine, February 2014: Joshua Dodd’s heritage tomato, wild herb and goat’s cheese salad
- 5 home-grown tomatoes of varying colors, shapes and sizes
- 400g goat’s cheese
- 1 baby red onion, thinly sliced
- 10 rocket flowers
- 10 radish flowers
- 1 small elderflowers
- 4 fronds of bronze fennel
- 4 borage flowers
- 4 fennel flowers
- 60ml lemon juice
- 90ml extra-virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 shallot, finely chopped
- 1/2 tbsp thyme leaves, finely chopped
- 1/2 tbsp basil leaves, finely chopped
- 1 tsp oregano leaves, finely chopped
- salt and pepper
- First make the vinaigrette. Whisk the lemon juice, oil, mustard and finely chopped shallot and herbs together. Season to taste with salt and pepper.
- Cut up the tomatoes – some into slices, some into wedges – and dress with the vinaigrette.
- Arrange the tomatoes on each plate with a quenelle of goat’s cheese, the onion slices and the wild herbs.