Splendid Salad

• 4-6 people
• 2 bunches fresh parsley
• 2 bunches fresh mint
• 2 medium fennel bulbs, stalks removed and tender fronds reserved
• 1 bunch mixed radishes with their greens
• 2 big handfuls pea shoots
• 2 big handfuls sunflower sprouts
• 1 bunch fresh chives, ends trimmed and cut into 2 in pieces
• 1/4 cup Hippie Vinaigrette (below), plus more as needed
• 1 handful edible flowers, such as oxalis, mustard blossoms, or arugula blossoms

1. Set a colander inside a bowl and use kitchen shears to prune the parsley and mint into it, making big pieces and discarding any tough stems.
2. Trim the root end of the fennel, halve the bulbs, and remove the cores. 
3. Slice the remaining fennel into 1/4 in thick half-moons.
4. Trim the radish greens to 1 in above the top and, using the green ends as a handle, mandoline the radishes into 1/6 in thick slices.
5. Add the fennel and fronds, radishes, pea shoots, sunflower sprouts, and chives to the colander.
6. Fill the bowl with cold water and mix the salad with your hands. 
7. Drain and wipe the bowl and rest the colander inside. 
8. Mix the salad with your hands again, shaking the colander. 
9. When the last bit of water has leaked into the bowl, wipe it dry again and put the salad in it. 
10. Dress the salad, starting with 1/4 cup of vinaigrette and adding more as needed. 
11. Garnish the salad with edible flowers and serve it immediately.