Spring Flower Saladcomments (1) July 30th, 2008
8 to 12 cups salad greens (baby lettuces, mâche, chicory, endive, rocket, watercress, or spinach)
1 cup assorted edible flowers (chervil, chive, or coriander flowers, johnny jump-ups, pansies, violets)
2 to 3 Tbs. fennel or dill sprigs
2 to 3 Tbs. freshly snipped chives
1/2 cup good-quality olive oil
2 to 3 Tbs. balsamic, tarragon, or herb vinegar
Salt and freshly ground pepper
Wash the salad greens well and pat or spin them dry. If the leaves are large, tear them into large bite-size pieces. Rinse the flowers and herbs and pat them dry.
In a small bowl, combine the oil and vinegar with a fork, and season with salt and pepper.
Arrange the greens on a serving platter, scatter the herbs and flowers over them. Stir the vinaigrette well and drizzle half of it over the salad. Toss gently, add more vinaigrette if necessary, and decoratively rearrange the flowers on top. Serve immediately.
Learn more about edible flowers...
posted in: herbs, Lettuce, flowers, salad