Edible Flower Salad

Edible Flower Salad

By 3 September, 2012


This recipe  is from my latest book, The Cook's Garden, and was originally given to me by Cynthia Adey, a chef and sister of Steven Adey (Darling Mills Farm) who grows exquisite leaves, micro herbs and petals for many of Sydney's top restaurants and farmers' markets.



Preparation time: 10-15 minutes
Serves: 4 as a side salad or entree

1. Wash and dry the leaves and flower petals carefully. Toss together gently
in a salad bowl.
2. Make a dressing with three parts light olive oil and one part white balsamic vinegar, adding garlic, salt and pepper to taste. You can also add 1/2 teaspoon caster sugar, if you like.

Note: in her delightful book, En Cuisine, my friend Jules Francois (a talented painter and cook) has a recipe for Nasturtium Salad (Salade de Capucines) in which she uses just the leaves and flowers of nasturtiums.  She suggests you check inside the flowers for tiny snails, who love this plant, before using.  Her salad dressing is made with 1/2 cup light oil, 1/2 cup white wine vinegar, 1 tbsp wholegrain mustard, 2 teaspoons sugar and salt and pepper.

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