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.

STRAWBERRY-ENDIVE SALAD WITH EDIBLE FLOWERS



Strawberry-Endive Salad with Edible Flowers image

Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it -- some are more peppery than others. Make sure your flowers are labeled as edible when you buy them.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon chardonnay vinegar
1 teaspoon dijon mustard
3 tablespoons toasted walnut oil
6 cups torn red leaf lettuce
2 red Belgian endives, leaves separated
2 cups sliced strawberries
1/3 cup chopped fresh chives
1/4 cup finely chopped toasted walnuts
Kosher salt and freshly ground pepper
Edible flowers, for garnish

Steps:

  • Whisk the vinegar and mustard in a large bowl. Gradually whisk in the walnut oil until smooth.
  • Add the lettuce, endive, strawberries, chives and walnuts to the vinaigrette. Season with salt and pepper and toss. Top with edible flowers.

MIXED GREENS SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS



Mixed Greens Salad with Freshly Shelled Peas and Edible Flowers image

This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

2 cups shelled fresh peas
1 baguette, sliced diagonally into 12 pieces
1 cup olive oil, plus more for bread
Coarse salt and freshly ground pepper
5 tablespoons plus 1 teaspoon fresh lemon juice
3 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon water
2 teaspoons minced shallot (from 1 shallot)
24 cups mixed lettuces
Edible flowers, for serving

Steps:

  • Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2 to 3 minutes. Drain immediately, rinse, and drain again.
  • Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds). 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 teaspoon salt, and 1/4 teaspoon 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.

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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