top of page


The taste of tulips has been this season's discovery for us: the pretty petals taste slightly peppery, citrusy and wonderfully floral. They also turn an ordinary leaf salad into a visual sensation. We recommend this salad as a side dish to our Wild Garlic And Pea Tartelettes for a special spring feast.

Serves 2

1 big handful of crunchy salad leaves 1 big handful of mixed baby salad leaves 1 small handful of baby arugula 2-3 organic tulips

For the dressing

3 tbsp olive oil 1 ½ tbsp apple cider vinegar 1 tsp grainy mustard ½ tbsp maple syrup salt and pepper

Wash the salad leaves and arugula. Give the tulips a good shake to get rid of any insects. Put the salad in a large bowl. For the dressing put all ingredients in a small jar, tighten the lid and shake vigorously. Dress the salad, pluck off the petals of the tulips one by one and add to the bowl. Serve your beautiful spring salad and enjoy.


bottom of page