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.
Salad burnet butter with grilled salmon.
Salad burnet 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