The Incredible Edible Flower Salad With Fresh Herbs Recipes

THE INCREDIBLE EDIBLE FLOWER SALAD WITH FRESH HERBS

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

Ingredients

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.

SUMMER FLOWER SALAD

Summer Flower Salad image

Nasturtiums add a peppery taste to a green or mixed salad and a flash of contrasting color. This is an attractive summer salad, rich in vitamin C, and can be eaten as a first course or on its own. I use other summer flowers in bloom too(red clover, cosmos,marigolds,pinks,roses, etc.). In the ingredients, it says nasturtium petals, but I actually use whole flowers along with petals.

Provided by Sharon123

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 cups mixed lettuce leaves
35 fresh edible nasturtium petals
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 teaspoon prepared French mustard
1 tablespoon white wine vinegar
salt and pepper

Steps:

The nasturtium flowers should be fresh, unblemished and unsprayed. Do not wash them if possible, as the petals bruise easily. Check in the long horn at the back for insects and pick off the stem.
Mix the flowers with the lettuce leaves.
Shake the dressing ingredients together and mix with the salad just before serving. Serves 6.

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