The Incredible Edible Flower Salad With Fresh Herbs

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

salad, butterhead lettuce, baby arugula, baby spinach leaves, watercress leaf, fresh basil leaf, fresh italian parsley, sorrel, baby mustard greens, fresh chives, fresh chervil, fresh dill, read, vinaigrette, red wine vinegar, extra virgin olive oil, dijon mustard, honey, dill, garlic, salt, cracked black pepper

Taken from www.food.com/recipe/the-incredible-edible-flower-salad-with-fresh-herbs-172878 (may not work)

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