Flower Garden Salad Recipes

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

FLOWER GARDEN SALAD

Steps:

• In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately.

SUMMER GARDEN SALAD

Steps:

• For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
• For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

HOME

Steps:

• Method 1. Heat your oven to 180°C/Fan 16°0C/Gas 4. Put a dry frying pan over a medium heat. Add the buckwheat grains and toast, shaking the pan, for 4-5 mins till the buckwheat is browned and smells nutty. Tip into a bowl and set aside. 2. Trim the dry tips off the top of the fennel (keep any fronds). Slice the fennel lengthways into 4 thick steaks. Put the frying pan back on the hob over a high heat. When it's smoking hot, add 1 tbsp oil and the fennel. Fry for 2 mins, till slightly m charred, then flip and fry for another 2 mins. 3. Lift the fennel out of the pan and place on a baking tray. Slide into the oven and roast of 10 mins to finish cooking them through. They should be tender when pierced with a skewer. 4. While the fennel roasts, peel and finely chop the shallot. Pop it in a bowl. Add in 1 tsp each Dijon mustard and honey, 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper. Whisk together to make a dressing. Taste and add more salt and pepper if you think it needs it. 5. Finely slice the sorrel and pop it in a large bowl. Add the lamb's lettuce. 6. Add the flowers to the bowl. You can leave them whole or, if they're large, tear them into chunks. Whisk the dressing again to make sure it's emulsified. Pour into the salad bowl. Toss to mix. 7. When the fennel steaks are ready, arrange the lamb's lettuce on two warm serving plates. Top with the buckwheat and fennel and serve. 8. The floral dance - Keep your edible flowers in the fridge and make this salad first - edible flowers are very delicate and need eating quickly.

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears

GRILLED GARDEN SALAD

Steps:

• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.

GREEN SALAD WITH GARDEN CRESS

Steps:

• Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.

GREEN SALAD WITH EDIBLE FLOWERS

Steps:

• Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
• Toss dressing with greens and top with flowers. Serve immediately.

THE REALLY GOOD SALAD RECIPE WITH PIECES OF FRUIT

Steps:

• In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
• In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
• In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.