Green Salad With Edible Flowers Recipes

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GREEN SALAD WITH EDIBLE FLOWERS



Green Salad with Edible Flowers image

Edible flowers are available at forthegourmet.com.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 6

1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other 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 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

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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