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Flower Salad

Susan Belsinger

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SERVINGS: 8
RECIPE CATEGORY: Salads
HERB: Calendula
KEYWORDS: chervil, coriander, pansies, spinach

 Ingredients
Instructions

Ingredients

  

  • About 8 cups of salad greens (baby lettuces, mache, chicory, endive, rocket, watercress, or spinach)
  • About 2 cups of assorted edible flowers (calendula petals, chervil, chive, or coriander flowers, Johnny jump-ups, pansies)
  • 1 to 2 tablespoons tiny new mint or lemon balm leaves
  • 2 to 3 tablespoons dill or fennel sprigs
  • 2 tablespoons freshly snipped chives
  • ยฝ cup good quality olive oil
  • 2 to 3 tablespoons balsamic (tarragon, or herb vinegar)
  • Salt and freshly ground pepper to taste

Instructions

 

  1. Wash the salad greens well and pat or spin them dry. If the leaves are large, tear them into large bite-sized pieces.
  2. Wash the herbs and pat them dry.
  3. Gently rinse the flowers and pat them dry.
  4. In a small bowl, combine the oil and vinegar with a fork, and season with salt and pepper.
  5. Arrange the greens on a serving platter and scatter the herbs over them. Place the flowers decoratively on top.
  6. Stir the vinaigrette well and drizzle about half of it over the salad.
  7. Toss gently, add more vinaigrette if necessary, and serve immediately.

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