Summer on a plate | Milkbottle

Summer on a plate


Herb salad with blueberries and a buttermilk dressing.

This is not a slow salad, preparation takes about 40 minutes, but it’s well worth the effort, it tastes so light & fresh & herbal & nutty and earthly…… really like summer and that’s what we want right now.

Herb salad with blueberries and a buttermilk dressing
Serves 4

2 tbsp poppy seed
3 spring onions
200 g snow peas
200 ml buttermilk
2 tsp blossom honey
2 tbsp lemon juice
4 tbsp olive oil
1 cucumber
2 handful Asian salad greens
1 handful red basil
2 tbsp tarragon
2 tbsp chervil
2 tbsp Chinese chives
2 tbsp mint leaves
1 tbsp dill
125 g blueberries
salt, black pepper
Roast the poppy seed in a pan without oil.
Let cool down. Clean the spring onions.
Cut the dark green part diagonally into thin rings, then place into icy water.
Cut the light green and white parts into thin rings. Keep aside.
Blanche the snow peas in salted boiling water for 1 minute.
Refresh with cold water, drain well and cut lengthwise into fine strips.
For the dressing mix the buttermilk, honey, lemon juice, olive oil and poppy seed. Season with salt and pepper.

Thinly slice the cucumber lengthwise.
Take the dark spring onion rings out of the water and shake dry.
Gently combine the cucumber, light and dark spring onions, Asian salad greens, all herbs and blueberries.
Combine with the marinade just before serving.

Preparation time: approx. 40 minutes

Image and recipe: Kitchen Trinity via Taverne Agency

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