Herb salad with edible flowers and Pu’er black tea rice chips

This herb salad is a light and colorful dish, enhanced by the edible flowers it has a fun crunchy note given to the pu’er black tea rice chips.

Portions: 4

Preparation time: 20 minutes

Cooking time: 50 minutes

Suggested matching drink: Purebread Iron Goddess


For the Pu’er black tea rice chips

  • 250g of carnarosi rice
  • Olive oil q.b.
  • 14g pu’er black tea
  • Oil for frying q.b.

For the herb salad

  • 1 small head of red spumiglia
  • 1 small head of curly salad fine green
  • 1 small head of late radicchio
  • 1 small head of green gentilina
  • 1 small head of endive
  • 1 head of escarole
  • Chervil q.b.
  • A few sprouts of red radish, daikon, sunflower, onion and green shiso.
  • A few rose petals, violet and edible gerbera.


To prepare the chips, toast the rice with a little olive oil until the grains are well toasted and hot, then wet it with lightly salted water until it is completely covered. Let it overcook, proceeding as you would for a risotto. Ten minutes before the rice is cooked, add the Pu’er black tea and finish cooking.

The risotto should cook for about 40 minutes and be fairly creamy and firm. Take care that it does not remain too wet. Then blend the rice in a cutter until it becomes creamy and smooth, free of lumps. Spread the resulting mixture on a silicone baking mat, forming well separated and not too thin tabs. Let them dry well, until they are crispy, then “blow” them for a few moments in hot frying oil and drain them immediately afterwards.

Prepare the herb salad by combining all the ingredients. To make it crispy, it is very important to dress it at the last moment, turn it gently so as not to break the leaves and finally let it fall lightly on the plate, so that it remains very soft. Place the rice chips and edible flower petals on top.


Tea Sommelier

Journey through the culture and rituals of tea

Fabio Petroni and Gabriella Lombardi

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