Best 11 Potager Garden Salad With Mesclun Greens Flowers And Herbs Recipes

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

FLOWER GARDEN SALAD

Steps:

• In a large salad bowl, toss greens, flowers and thyme. In a jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle over salad; serve immediately.

GREEN GARDEN SALAD

Steps:

• In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

SOUTHERN MESCLUN SALAD

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Steps:

• Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

GREEN SALAD WITH GARDEN CRESS

Steps:

• Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.

GREEN SALAD WITH HERBS

Steps:

• In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.

MESCLUN SALAD

Steps:

• Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.

THE INCREDIBLE EDIBLE FLOWER SALAD WITH FRESH HERBS

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.

TOSSED GREEN SALAD WITH HERBS

Steps:

• The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
• Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.

POTAGER GARDEN SALAD WITH MESCLUN GREENS, FLOWERS AND HERBS

Steps:

• In the bottom of a large salad bowl, whisk together the mustard and the olive oil, then add the vinegar, salt and pepper and mix well.
• When ready to serve, add the mixed greens and toss until the leaves are evenly coated.
• Garnish with the raspberries and fresh edible flowers, and serve right away.