| 1 head butter lettuce | | 1 head small radicchio | | 2 x Belgian endives | | 1 lrg carrot | | 1 x red bell pepper finely julienned | | 16 x yellow and orange nasturtiums | | 8 x red and white rose petals | | 1 x mashed garlic clove | | 13 cup extra virgin olive oil | | 2 tbl lemon juice | | 1/4 tsp salt | | 1/4 tsp pepper | | 1 tbl chopped chives | | 1 tsp freshly chopped thyme |
| | Wash, trim and dry the lettuce , radicchio and endives . Mix in a large bowl. | | Pare the carrot and cut into thin star shape slices. Sprinkle on lettuce along with the red pepper . | | Place the flowers and rose petals around the salad. | | Blend the garlic together with olive oil, lemon juice and seasonings. Serve the salad with the vinaigrette separately. | | Serves 4-6 |
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