Ox-Eye Daisy Salsa Verde

🌼 Ox-Eye Daisy

(Leucanthemum vulgare)

With its big cheerful petals and fresh, grassy taste, Ox-Eye Daisy adds brightness to both plate and palate. The young leaves are zesty raw or cooked, and the petals? Pure floral flair.

Ingredients:

• 1 handful Ox-Eye Daisy leaves

• 1 tbsp capers

• 1 clove garlic

• 1 tbsp vinegar

• 100ml olive oil

• Salt to taste

Method:

1. Finely chop the daisy leaves, garlic, and capers.

2. Mix in a bowl with vinegar and olive oil.

3. Season and adjust acidity to your liking.

Serving Tip: Use as a dressing for grilled veggies or a dip for new potatoes.