Green Leaf Salad With Edible Flowers And Lemon Dressing Recipes

SIMPLE GREEN SALAD WITH LEMON DRESSING

Steps:

• To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.
• Add the oil and a pinch of sea salt and black pepper to the jar.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad leaves.
• Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
• Pop them in a colander and give them a good wash under cold running water over the sink.
• Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
• Pick and add the herbs to the bowl, discarding the stalks.
• From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated - try not to be heavy-handed and don't be tempted to overdress or the leaves will go limp.
• Have a taste and add a splash more dressing, if needed - remember you can always add more but you can't take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.

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.

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
• Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
• In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

MIXED GREEN SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS

Steps:

• Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2-3 minutes. Drain immediately, rinse, and drain again.
• Preheat grill to medium high. Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
• Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar. Cover, and shake to emulsify dressing.
• Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.

REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING

Steps:

• In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
• In a small bowl, mash avocado well.
• Add juice from lemon, honey and avocado.
• Add oil to taste and mix thoroughly.
• Salt to taste if desired(I don't use it).
• Pour dressing over salad and enjoy!

GARDEN SALAD WITH LEMON DRESSING

Steps:

• In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.

GREEN LEAF SALAD WITH EDIBLE FLOWERS AND LEMON DRESSING

Steps:

• Combine the lemon juice and Dijon mustard in a small mixing bowl, and whisk in the olive oil. Add chive blossoms, and season with salt and pepper to taste. Toss the salad greens in a bowl with enough dressing to coat them. Arrange the greens on four individual salad plates and decorate with a variety of edible flowers. Serve immediately.