Edible Flower Salad
Inroduction
About this Recipe
By: Sheridan Rogers
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.
Ingredients
- a mixture of baby salad leaves such as baby Cos, baby red and green oakleaf, coral lettuce, butter lettuce rocket, chervil, mizuna, tender curly endive such as baby Cos, baby red and green oakleaf, coral lettuce, butter lettuce rocket, chervil, mizuna, tender curly endive
- a mixture of edible flower petals (pesticide-free) such as nasturtiums, borage, Heart’s ease, voilets, pansies, geraniums, chrysanthemums, herb blossoms
- light olive oil
- white balsamic vinegar
- sea salt and freshly cracked pepper
- garlic 1 clove (optional)
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.