The leaves of salad burnet have a slight cucumber taste and nutty aroma and are often used in salad. The bright red flowers give it the sanguis or blood name.
Apparently Napoleon enjoyed a particular meal prepared using haricot beans, dressed with olive oil and a mixture of salad burnet, tarragon, chives, parsley and chervil.
Make a flavoured butter with grilled salmon.
Infuse into a vinegar
With cream cheese in sandwiches.
Onion, corn and potato soup with salad burnet puree.
The delicate stems give dishes a refined look, but this, quite bitter leaf needs a more succulent partner in salads such as golden purslane or watercress.
chervil, chives, fish, olive, parsley, pulses, soft cheese, tarragon, white fish