Green Leaf Salad With Edible Flowers And Lemon Dressing Recipes

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.

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
• Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
• In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

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.

Steps:

• Combine the lemon juice and Dijon mustard in a small mixing bowl, and whisk in the olive oil. Add chive blossoms, and season with salt and pepper to taste. Toss the salad greens in a bowl with enough dressing to coat them. Arrange the greens on four individual salad plates and decorate with a variety of edible flowers. Serve immediately.