Recipe: Garden Cucumber Salad with Elderflower Vinaigrette

There are few things as satisfying as assembling a salad which has been entirely grown yourself.

I recommend serving this in the garden with some homemade wine for full effect!

 

 

SERVES 4

VINAIGRETTE

  • 50ml white wine vinegar
  • 50ml olive oil
  • 25ml elderflower
  • Pinch of salt

SALAD

  • 2 heads of little gems, or equivalent
  • 1/2 cucmber, sliced
  • 8 sugar-snap peas
  • A handful of garden peas
  • 2 organics eggs, hard boiled and quartered
  • 6 small new potatoes
  • A handful of fresh dill
  • A few flowers, such as nasturtiums

 

METHOD

  1. Boil the potatoes until tender, set aside to cool. One minute before the potatoes are ready, pop the sugar snaps into the pan and boil for 1 minute, drain and set aside.
  2. Make the vinaigrette by pouring all the liquids into a jar, shake well until combined, add salt to taste.
  3. Assemble the salad by placing the leaves, cucumber, potatoes, peas, sugar snaps, dill and eggs on to a serving dish. Finish with the flowers and elderflower vinaigrette.