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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It never occurred to me that other people don't eat flowers, we've been doing it here for years. When I plant the containers on my porch I've always gained a sense of satisfaction that their prettiness is matched by their usefulness. Read more . We've been picking this salad from our porch for years. I grow my own Meyer Lemons in a container too. I promise to post photos when this years crop comes in. Just an FYI, I don't eat flowers if I don't know where they come from. I was told by my florist friend to NEVER eat flowers that you get from a florist as they are usually specially (read CHEMICALS) treated for longevity. Ingredients:
nasturtiums (yes the flowers) |
roses (yes the flowers) |
pansies (yes the flowers) |
peony (yes the flowers) |
cilantro |
flat leaf parsley |
mesclun mix |
2 t balsamic vinegar |
2 t grated lemon zest |
3 t lemon juice |
1 t chopped fresh tarragon |
6 t olive oil |
salt and freshly ground pepper to taste |
Directions:
1. Prep the flowers by washing them and gently plucking their petals. I like to leave the petals whole so people can see what they are eating.
2. Wash and dry all your herbs and greens.
3. Chop the cilantro and parsley.
4. You should have about a quart of greens, flowers and herbs.
5. Either in your salad serving bowl or in a jar combine the last 6 ingredients.
6. Toss the dressing with your greens, herbs and flowers and serve.
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