This is a ‘dressed up’ salad inspired by the flower-wreaths that go hand-in-hand with Nordic midsummer celebrations.
Iceberg, roquette, baby spinach, fresh basil and chives made up the foliage.
Baby tomatoes were cut into flowers, fresh beetroot strips were curled into roses and decorated with black olives. A batch of radishes had been carved and put into cold water for some hours to open up like buds.
For the dressing (added individually): olive oil, lemon juice and fresh basil.
The only difficult part was deciding who takes first…