Herb Bouquet with Edible Flowers by Chef Rafael Cagali
This elegant herb bouquet recipe comes from two-Michelin-starred chef Rafael Cagali of Da Terra. Made with a selection of fresh herbs, edible flowers, and delicate greens, it’s a beautiful and flavorful garnish that showcases the light, vibrant touches often found in fine-dining cuisine.
Ingredients
- 1 red endive leaf
- 2 chive stems
- 2 coriander sprigs
- 2 marigold flowers
- 2 chervil sprigs
- 2 nasturtium leaves
- 2 nasturtium flowers
- 2 fennel fronds
- 2 mustard cress sprigs
- 2 rocket cress sprigs
- 2 oxalis leaves
- 2 parsley sprigs
- 1 thin slice duck ham (see below vegetarian alternative)
Instructions
- Wash all the herbs gently in a bowl of ice water for a few minutes, then drain and pat dry.
- Arrange the herbs together to form a small bouquet.
- Wrap the stems with a thin slice of duck ham to hold the bouquet together.
- For a vegetarian version, use chives or blanched leek instead of duck ham to wrap the bouquet.
Notes
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