until ready to serve.
Wash the edible flowers and put the stems in a glass of water or place the flowers between damp paper towels. Refrigerate until ready to serve.
To serve, remove the petals from the calendula and chive flower heads, break the mustard or broccoli flower heads into small florets, and set them aside. Stir the dressing, drizzle it over the greens, and toss lightly to coat the greens. Sprinkle the chive and calendula petals, mustard and broccoli florets, and whole viola or violet flowers over the salad. Garnish one side of the bowl with a cluster of whole calendula or viola flowers, mustard or broccoli florets, and a few whole greens. Serves 6 to 8.
watermelon spicy salad
This salad is a blend of traditional Thai flavors. The following recipe was inspired by a TV show I saw featuring chefs Mary Sue Milliken and Susan Feniger. I missed writing down their recipe, so I tried to re-create it. Here is my re-creation.
For the dressing:
¼ cup (65 ml) fresh lime juice
¼ cup (65 ml) white grape juice
1 tablespoon nam pla (Thai fish sauce)
1 tablespoon chopped mint or cilantro
1 or 2 jalapeño peppers, minced
Garnish: mint or cilantro
For the salad:
1 small head Bibb lettuce
4 cups (600 g) watermelon cubes, seeded if necessary
16 to 20 small American shrimp, cooked
½ cup (65 g) chopped roasted salted peanuts
To make the salad: Line 4 individual salad plates with the Bibb lettuce leaves. Put 1 cup (150 g) of the water-melon cubes on each plate. Add the shrimp, and sprinkle the peanuts over the salad. In a small bowl, whisk together the dressing ingredients and distribute evenly over each plate. Garnish with sprigs of fresh mint or cilantro. Serves 4.
flower confetti salad
Chartreuse butter lettuces and the warm colors of flower petals can dress up an everyday salad or start off a festive meal. A salad can be especially dramatic when prepared at the table. Pick flowers as close to serving time as possible. Put the stems in a glass of water and refrigerate.
For the dressing:
2 tablespoons rice-wine or champagne vinegar
Salt and freshly ground black pepper
1 teaspoon frozen white grape juice or apple juice concentrate
3 or 4 tablespoons extra-virgin olive oil
For the salad:
1 large or 2 small heads of Bibb lettuce
1 large handful of mixed baby greens
6 to 8 organically grown edible flowers such as nasturtiums, calendulas, violas, pansies, rose petals, or borage flowers
To make the dressing: In a small bowl, combine the vinegar, salt, pepper, and juice concentrate. Whisk in the oil until blended.
To make the salad: Wash the lettuce and baby greens and dry them in a salad spinner or gently pat them dry with paper towels. In a large salad bowl, break the lettuce leaves into bite-size pieces and add baby greens. If not serving immediately, cover the bowl lightly with plastic wrap and refrigerate.
Wash the flowers gently, lightly pat them dry with paper towels, and gently pull off the petals. In a small bowl, stir the petals to mix the colors and make a confetti. You should have about ⅓ cup (15 g) of loosely packed petals.
Stir the dressing, pour 3 or 4 tablespoons over the lettuce and greens, and toss. Add more dressing if needed, but be careful not to overwhelm the salad. Divide the salad equally among four salad plates. Scatter a small handful of flower-petal confetti over each individual salad and serve. Serves 4.
garden bouquet salad with lemon-herb vinaigrette
Here’s an elegant and exotic salad from Renee Shepherd of Renee’s Garden.
For the dressing:
1 small scallion (green onion), chopped fine
1 teaspoon Dijon-style mustard
2 or 3 tablespoons lemon juice
1 tablespoon dry white wine
1 egg yolk
1 tablespoon minced fresh parsley
1 tablespoon minced chive flower petals or chopped fresh chives
¼ teaspoon salt
Pinch of freshly ground black pepper
¾ cup (190 ml) olive oil
For the salad:
2 small heads radicchio (or red-leaf lettuce as a second choice)
2 handfuls mâche (corn salad)
2 small heads Bibb lettuce
12 to 14 leaves (2 handfuls) young arugula (rocket) or watercress
2 or 3 fresh sorrel leaves
¾ cup (30 g) fresh green and purple basil leaves
½ cup (20 g) calendula petals
¼ cup (10 g) borage flowers
To make the dressing: With a whisk, combine all the ingredients except the oil. Slowly whisk in the oil, beating continually until the mixture is thoroughly blended. Season to taste. Refrigerate until ready to use.
To make the salad: Wash and dry the greens. Reserve 6 to 8 leaves of radicchio or red lettuce. Tear the remaining radicchio, mâche, Bibb lettuce, arugula, and sorrel into bite-size pieces and combine them with the basil leaves in the center of the salad bowl. Line the outer edges of the bowl with the reserved radicchio or red lettuce. Sprinkle the calendula petals and borage flowers around the outside border.
Stir the dressing again and pour it over the salad after presenting it at the table. Serves 6.
riot of color salad
How about a really colorful salad for a special occasion? Use your imagination and the prettiest edible flowers from your garden.
For the dressing:
1½ tablespoons white wine vinegar
3 to 4 tablespoons sunflower oil
1 tablespoon clover or wildflower honey
Salt and freshly ground black pepper
For
