Eat-your-garden salad

Course Salads

Ingredients in this Recipe

1 Persian cucumber or 1/3 English cucumber
1 tablespoon unseasoned rice vinegar
1 teaspoon minced tarragon
1/2 teaspoon kosher salt
1/4 cup lightly packed chervil sprigs (optional)
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons grapeseed, safflower, or canola oil
4 medium radishes, sliced in half lengthwise
4 ounces mesclun (about 6 lightly packed cups)
About 50 sugar snap peas
Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny jump ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*

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