Best Lavender Salad Dressing Recipe Foodcom Recipes

LAVENDER AND HONEY SALAD DRESSING

Steps:

• Blend all ingredients together.
• Stand for 30 mins to allow flavors to infuse.
• Stir and adjust salt and pepper again and serve.

LOVELY LAVENDER SALAD DRESSING

Steps:

• NOTE: Use regular honey if you cannot find lavender honey. To make it easier to blend, zap the honey a few seconds in the microwave.
• Combine all ingredients except for salt and pepper in a non-reactive bowl and whisk well or blend with immersion blender. Cover and refrigerate for 1 hour prior to serving to allow ingredients to marinate. Bring to room temperature. Whisk before serving.
• Adjust seasoning if necessary and season with salt and pepper if desired.
• Keeps for 1 week in refrigerator.

CREAMY LAVENDER SALAD DRESSING

Steps:

• beat the egg yolks in a blender.
• add the sugar, seasoning and mustard and combine.
• with the blender on, slowly add the oil and with motor still running add the vinegar.
• finally add lemon juice and chopped lavender.
• this dressing should be pourable not too thick.
• pour over whatever salad you choose and decorate with dried lavender seeds.

BEET SALAD WITH HONEY-LAVENDER DRESSING

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

YUMMY LAVENDER FRUIT SALAD

Steps:

• 1. Make sauce: Combine agave nectar or honey, 1/3 cup water, lavender, pepper & a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until agave/honey has dissolved. Remove from heat and cover. Let steep for about 15-20 minutes. Strain into a bowl and discard lavender and stir in lime juice.
• 2. Add peach, nectarine, and plum to sauce and toss well. Add berries and mint and toss gently to combine. Refridgerate 1 hour or until chilled.
• 3. Serve & enjoy!

TOMATO SALAD WITH LAVENDER DRESSING

Steps:

• Slice the tomatoes in rounds over a small bowl to collect any liquid. Place the tomatoes in a separate bowl and let them sit for 30 minutes.
• To make the vinaigrette, combine the tomato liquid, olive oil, both vinegars, garlic, lavender leaves and blooms and honey. Season to taste with salt and pepper. *Be careful* how much salt you add. There is plenty of it in the feta cheese.
• Divide the arugula equally among four chilled salad plates.
• Place the tomato rounds atop the arugula. Sprinkle with the feta and top with the dates.
• Cover and chill until ready to eat or serve immediately.
• Just before serving, if desired garnish each serving with a small snip of a lavender bloom.
• Serve vinaigrette on the side.
• Note: The forty minutes prep time includes allowing the tomatoes to sit for 30 minutes as directed in Step #1.