Best 4 Green Salad With Edible Flowers Recipes
Green salad with edible flowers is a delightful dish that combines the freshness of greens with the beauty and delicate flavors of edible flowers. This unique combination creates a visually stunning and tastefully pleasing dish that is perfect for special occasions or as a healthy and refreshing meal. Edible flowers add a touch of elegance and a burst of flavor, transforming a simple salad into a culinary masterpiece.
Here are our top 4 tried and tested recipes!
GREEN SALAD WITH EDIBLE FLOWERS
Edible flowers are available at forthegourmet.com.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
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
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
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
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
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
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
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.
Tips for Making a Green Salad with Edible Flowers:
- Choose the right greens: A variety of greens can be used for a green salad, such as lettuce, spinach, arugula, and kale. Choose greens that are fresh and crisp, and wash them thoroughly before using.
- Add edible flowers: Edible flowers add a beautiful and flavorful touch to green salads. Some popular edible flowers include pansies, violets, nasturtiums, and calendula. Be sure to choose flowers that are safe to eat and that have not been treated with pesticides.
- Use a light dressing: A light dressing will help to enhance the flavors of the greens and flowers without overpowering them. A simple vinaigrette or lemon-tahini dressing is a good option.
- Top with nuts and seeds: Nuts and seeds add a crunchy texture and nutty flavor to green salads. Some popular options include almonds, walnuts, pecans, and sunflower seeds.
- Serve immediately: Green salads are best served immediately after they are made, as the greens and flowers will wilt if they sit for too long.
Conclusion:
Green salads with edible flowers are a delicious and healthy way to enjoy the beauty of nature. By following these tips, you can create a salad that is both beautiful and delicious. So next time you're looking for a light and refreshing meal, give a green salad with edible flowers a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
