Cristina’s Edible Salad Bouquet Recipe

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Cristina Ferrare


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1 Tbsp. Dijon mustard

1 Tbsp. finely chopped shallot

¼ cup extra-virgin olive oil

2 Tbsp. rice wine vinegar

1 Tbsp. apple cider vinegar

2 Tbsp. fresh lemon juice

½ tsp. kosher salt

8 leaves of romaine lettuce

8 leaves of red lettuce

28 sprigs of watercress

1 cucumber, sliced thinly

20 fresh basil leaves

16 parsley stems, leaves pulled off, stems discarded

A handful of wild or baby arugula

24 fresh mint leaves

2 pieces of frisee lettuce, torn

Pinch each of kosher salt and black pepper

4 to 5 edible flowers

Ribbon to tie your bouquet together and form a bow

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