Lovers' Salad

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 7 tablespoons olive oil
• 12 lemon, zest of
• fresh rosemary, finely chopped
• salt and pepper
• mixed salad green
• herbs (mint, sorrel, lovage, lemon balm, rosemary, nasturtiam flowers) (optional) or fresh edible flower (mint, sorrel, lovage, lemon balm, rosemary, nasturtiam flowers) (optional)
• lettuce leaf
• 1 cucumber, peeled and thickly sliced
• olive (optional)

1. First make the dressing: whisk the egg yolk, mustard and lemon juice in a small bowl, then add the oil slowly, in a very thin stream (rather like making a mayonnaise, although the texture should not be quite so thick).
2. Add the lemon zest, rosemary and a little seasoning.
3. Chill and allow to steep for a few hours.
4. Just before serving, combine the salad ingredients and toss with the dressing.
5. The flowers should be added last for visual effect: they can be added after the salad has been dressed, so as not to become wet.
6. The whole meal is designed to be light but full of flavour.

egg yolk, mustard, lemon juice, olive oil, lemon, fresh rosemary, salt, mixed salad green, herbs, cucumber, olive

Taken from www.food.com/recipe/lovers-salad-345631 (may not work)