Green Salad with Edible Flowers

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PHOTOGRAPHY: JOHN KERNICK

Martha Stewart’s Recipe:

Salad’s should be simple and delicious. This recipe by Martha Stewart just happens to also be beautiful with a bit of flower power.

Ingredients:
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 1/2 ounces tender baby salad greens (about 12 cups)
1 package (50-count) unsprayed violas (small pansies) or other edible flowers

Directions:
STEP 1: Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
STEP 2: Toss dressing with greens and top with flowers. Serve immediately.
TOTAL TIME: 5 MINS
SERVINGS: 6
Edible flowers are available at forthegourmet.com.

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