Green-Leaf Salad with Flowers and Lemon Dressing
With the summer heat hitting us and the flowers blooming everywhere I am thinking a few meals without using the oven and using the flowers would be great. I love using flowers in my salads. Edible Flowers add color as well as flavor. So many of the blooms are edible. Sweet violet, Johnny-jump-up, pansy, borage, calendula, chives, nasturtium, rose to mention a few.
Flowers to avoid (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria.
4 handfuls salad greens, such as arugula, mizuna, kale, spinach, leaf lettuce
Edible Flowers for garnish
Mix all greens and top with lemon dressing. Garnish with Flowers
3 Tbsp lemon juice
¼ teaspoon Dijon mustard
5 Tbls olive oil
1 Tbls chive blossoms
Sea salt and fresh ground pepper to taste
Blend all ingredients well in a blender.
— Barbara Rexford