spruce up your springtime salad
As the old saying goes, April showers bring May flowers! But did you know you can eat some of those flowers? Granted, many blooms are not edible- and best used to fill space in your garden, or in a pretty vase on your kitchen table- but there are plenty of colorful blossoms you can eat in a number of different ways! And since the warm spring weather has brought in all the seasonal produce goodies, we think it’s time to hit up the farmers’ market and get some springtime salad fixings! So go ahead and celebrate spring with this colorful, simple-to-make salad from Salad of the Day. You can buy edible, pesticide-free flowers at many greengrocers in addition to farmers’ markets, or grow some in your garden at home. Other pretty, edible flowers include pansies, violets, hibiscuses, and scented geraniums.
SPRING GREENS & FLOWERS SALAD
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 Tbsp minced fresh chives
1/4 cup (2 fl oz/60 ml) rice vinegar
2 Tbsp peeled and minced fresh young ginger or 1 Tbsp mature fresh ginger
1 clove garlic, minced
1/2 cup (4 fl oz/125 ml) safflower oil
Salt and freshly ground pepper
12 nasturtiums or other edible flowers
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 rice vinegar, ginger, and garlic. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season with salt and pepper to taste.
Drizzle the vinaigrette over the greens and toss to mix well. Transfer to a serving bowl, garnish with the nasturtiums, and serve.