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Recipe of Marc Meneau, Chef of L'Espérance in Saint-Père-sous-Vézelay, France
(extract from the book " Les salades, du potager à l'assiette " - Editions Minerva,
adapted by StarChefs)


  • 4 small blond lettuces
  • 4 pansy flowers
  • 6 nasturtium flowers
  • 1 coffee spoon of parsley
  • 1 coffee spoon of chervil
  • 8 big stems of chive


Delicately clean each salad by opening the leaves without separating them. Strain upside down on a cloth. Remove the lettuce core as well as the first leaves.

Prepare the vinaigrette.

Place each lettuce on a plate, spray the vinaigrette on the leaves, decorate with the flower petals, parsley and chervil, and plant the chive stems in the lettuce heart.
Serve the left over vinaigrette in a sauce boat.


  • 6 tablespoons of peanut oil
  • 2 tablespoons of walnut oil
  • 3 tablespoons of old wine vinaigrette
  • 2 pinches of salt
  • 6 turns of white peppermill


One can add grilled hazelnuts or almonds around the salad, but it is then necessary to replace the walnut oil with hazelnut or almond oil.

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