fringed greens with chives and edible flowers

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.

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Serves 2

INgredients

½ cup baby kale leaves

1/2 cup Mizuna leaves

½ cup Red butter lettuce leaves

2-3 chives

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

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Process

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.

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Chop the parsley and chives.

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Cut the stems off the flowers so you are left with just the petals.

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Rinse the tofu and crumble it on top, if you choose to.

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Scatter the flowers randomly on top.

Squeeze the lemon, add the EVOO and sea salt to taste.

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Pour over the salad.