The Incredible Edible Flower Salad With Fresh Herbs |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From Delicious Living! Make a colorful splash for your next get-together! For quicker preparation, use a bag of organic mixed greens. Ingredients:
1 small butterhead lettuce |
1 cup baby arugula leaf |
1 cup baby spinach leaves |
1 cup watercress leaf |
1/2 cup fresh basil leaf, loosely packed |
1/2 cup fresh italian parsley, chopped coarsely |
1/2 cup sorrel (or 1 cup purslane) |
1/2 cup baby mustard greens or 1/2 cup collard greens |
1/3 cup fresh chives, snipped |
1/3 cup fresh chervil, snipped |
2 tablespoons fresh dill, snipped |
1/2-1 cup fresh edible flower (read *note) |
1/4 cup red wine vinegar |
2 tablespoons extra virgin olive oil |
1/2 tablespoon dijon mustard |
2 teaspoons honey |
1/2 teaspoon dill seed, slightly crushed |
1 garlic clove, finely minced |
salt, to taste |
cracked black pepper, to taste |
Directions:
1. *NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
2. VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
3. SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
4. Tear apart the butterhead lettuce and any large-leafed herbs.
5. In a pretty salad bowl, toss together all greens except for the flowers.
6. Pour the vinaigrette over the salad and toss gently to coat.
7. Garnish with the edible flowers and serve immediately.
|
|