THE INCREDIBLE EDIBLE FLOWER SALAD WITH FRESH HERBS

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The Incredible Edible Flower Salad With Fresh Herbs image

From Delicious Living! Make a colorful splash for your next get-together! For quicker preparation, use a bag of organic mixed greens.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 20

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

Steps:

  • *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.
  • VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
  • SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
  • Tear apart the butterhead lettuce and any large-leafed herbs.
  • In a pretty salad bowl, toss together all greens except for the flowers.
  • Pour the vinaigrette over the salad and toss gently to coat.
  • Garnish with the edible flowers and serve immediately.

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