Mixed Leaf Salad with Citrus Segments, White & Red Frangipani Petals

Ingredients

• 100 g rocket lettuce • 20 g red Lollo Rosso lettuce • 20 g Iceberg lettuce • 20 g Romaine lettuce

• 20 g butterhead lettuce • 20 g baby spinach • 20 g basil leaves

• 20 g water cress • 10 g mint

• 10 g parsley • 20 g white frangipani flower petals  • 20 g red frangipani flower petals  • 60 g orange

• 40 g grapefruit  • 40 g sweet lime

• 20 g garlic  • 80 ml lemon juice

• 80 ml orange juice • 60 ml EV olive oil • 10 g crushed pepper • salt to taste • 10 ml honey

Method

Wash the all the lettuces and the vegetables in a pot of chilled water and drain the water using a sieve. Pat-dry the leaves. Take the frangipani flowers and do a similar wash and dry, separating the flower petals. Keep aside. Take out the segments of orange, grapefruit and sweet lime, removing the seeds and the skin and keep in a bowl. Take a mixing bowl and add all the lettuce leaves, vegetables, grapefruit, orange and sweet lime segments and mix well. Now, in a separate mixing bowl add the lemon juice, orange juice, finely chopped garlic (optionally, it can be brown garlic/roasted garlic), honey and EV olive oil, salt and pepper, and mix well, Post mixing, add the flower petals to this. Take a serving plate or a bowl and distribute the leafy citrus fruit mix and top this up with the lemon-petal dressing. Serve chilled. This can best be accompanied with a crisp toasted bread drizzled with some olive oil.