50g peas, blanched (fresh or frozen)
4 radishes, sliced very thinly
1 large spring onion, thinly sliced
1 red chilli, diced
¼ fennel, very thinly sliced
Handful pea shoots
small bunch dill
small bunch chervil (or tarragon)
1 egg yolk (free range)
50ml olive oil
½ tsp Dijon mustard
1 tbsp chardonnay (or apple cider) vinegar
½ lemon, juice
½ tsp honey
Salt and pepper
Slice and dice the salad components – if making in advance then separate into small bowls and cover the fennel and radishes with cold water.
To make the dressing place the egg yolk in a bowl with the mustard and seasoning. Slowly whisk in the olive oil then the vinegar, lemon and honey – taste and season if necessary.
To plate place the salad ingredients in a bowl and drizzle over half the dressing and toss. Spoon the rest of the dressing onto your serving plate then delicately, using your hands place the salad on top, building it carefully so it has height and texture. Dot over the edible flowers and drizzle with olive oil.