Pure theater that will stop everyone in their tracks.
Use organically grown flowers and leaves. Gently rinse only if necessary. Serve on top of lettuce, lightly sprinkled with olive oil and your mildest vinegar; Champagne vinegar preferred.
The flowers here are nasturtium flowers and leaves, chervil flowers, chive flowers, pansies and violas, dame’s rocket, and petunias.
Flower Salad with Champagne Vinaigrette
Prep time
Total time
Recipe By: Sheila McDuffie
Serves: 4 servings
Ingredients
- 2 tablespoons finely chopped shallot
- 2 tablespoons Champagne vinegar vinegar
- 1 tablespoon Dijon mustard
- ΒΌ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- Assorted organically grown edible flowers, nasturtium leaves, herbs, or baby salad greens
Instructions
- Place the shallot, vinegar, mustard, salt, and pepper in a medium-size mixing bowl. Whisk to combine, and let sit for 5 minutes to mellow out the shallot.
- Whisk the olive oil in with a slow, steady stream. Continue whisking until the oil is emulsified with the vinegar or citrus. Taste and adjust seasoning. Is the oil/vinegar ratio balanced? Is there enough salt?
- Arrange flowers and leaves in bowls and lightly drizzle with vinaigrette.
- Serve immediately.
Sweet!
Sheila
Edible Flowers
