Ox-Eye Daisy Salsa Verde
(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:
- Finely chop the daisy leaves, garlic, and capers.
- Mix in a bowl with vinegar and olive oil.
- Season and adjust acidity to your liking.
Serving Tip: Use as a dressing for grilled veggies or a dip for new potatoes.
