Fringed greens spice up a dish in a few ways: their spiky edges give the dish visual excitement, and they are tangy. Eating them for breakfast reawakens one’s visual sense, the palate and the digestive tract.
½ cup baby kale leaves
1/2 cup Mizuna leaves
½ cup Red butter lettuce leaves
a few sprigs parsley
several edible flowers (here, viola tricolor)
¼ cup firm tofu, optional
one small lemon (or one half of a large lemon)
2 Tablespoons EVOO (Extra Virgin Olive Oil)
sea salt to taste
Wash the kale, mizuna, lettuce, chives, parsley and flowers well by immersing them in a bowl of cold water.
Tear the lettuce, kale and mizuna into bite-sized pieces and place on plate.
Chop the parsley and chives.
Cut the stems off the flowers so you are left with just the petals.
Rinse the tofu and crumble it on top, if you choose to.
Scatter the flowers randomly on top.
Squeeze the lemon, add the EVOO and sea salt to taste.
Pour over the salad.
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