Spring Greens and Flowers Salad

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Celebrate spring with this colorful, simple-to-make salad. You can buy edible, pesticide-free flowers at many greengrocers and farmers’ markets, or grow some in your garden at home. Other pretty, edible flowers include pansies, violets, hibiscuses and scented geraniums.

Prep Time 15 minutes
Cook Time 0 minutes
Servings 6

Ingredients

  • 4 cups (4 oz./125 g) baby spinach leaves
  • 4 cups (4 oz./125 g) oakleaf lettuce leaves
  • 1 cup (1 oz./30 g) mâche or field greens
  • 1/2 cup (3/4 oz./20 g) garlic chive flowers or 2 Tbs. minced   fresh chives
  • 1/4 cup (2 fl. oz./60 ml) rice vinegar
  • 2 Tbs. peeled and minced fresh young ginger or 1 Tbs. mature   fresh ginger
  • 1 garlic clove, minced
  • 1/2 cup (4 fl. oz./125 ml) safflower oil
  • Salt and freshly ground pepper, to taste
  • 12 nasturtiums or other edible flowers

Directions

In a large bowl, combine the spinach, oakleaf lettuce, mâche and chive flowers. Toss gently to mix and set aside.

In a small bowl, combine the vinegar, ginger and garlic. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season with salt and pepper.

Drizzle the vinaigrette over the greens and toss to mix well. Transfer to a serving bowl, garnish with the nasturtiums and serve immediately. Serves 6.

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

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