Keeping With The Times

living, learning, and keeping with the times

Roasted Cauliflower Salad

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This roasted cauliflower salad has quickly become a favourite “go-to” for my husband and me. It’s quick, easy, and immensely satisfying. I see it as a complete meal, but it’s also a lovely side dish to beef, pork, or chicken. It’s ticks all the boxes … sweetly roasted cauliflower, crispy crunch bread, smooth olive oil, and tangy olives.

Make sure you include the bay leaves! I was astounded at how much flavour they added to this dish, and use fresh ones if at all possible.

Roasted Cauliflower Salad, Keeping With the Times

This recipe is included in an older issue of Sweet Paul Magazine which I’ve had for years and you can find the recipe here. Ya gotta love Sweet Paul!

#NaBloPoMo

Mesclun Mix Salad Presentation

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I created this salad from a “Mesclun Mix” which is a term used to describe a “mix of salad greens grown closely together, and harvested while young”.

Mesclun Mix, Salad, Balsamic Dressing

I have a little herb/lettuce garden growing in pots on my deck. I have to keep it on the deck because this creature roams our yard and would clean it up in short order. There would nothing left.

I created this salad from a “Mesclun Mix” which is a term used to describe a “mix of salad greens grown closely together, and harvested while young”.

All mixes are a bit different, combining Royal Oak Leaf lettuce, Red Salad Bowl lettuce, Curled Chervil, Green Ice lettuce, Paris White Cos lettuce, spinach, radicchio, arugula, mustard greens, and endive, just to name a few.

I purchased a pot “ready-made” so I don’t really know exactly what’s in this salad, but I think there is spinach, beet leaves, mustard greens, and green lettuce. Some of the plants have flowers, and flower spikes, and I also used a few leaves from my tiny basil bush.

The colours, and textures, and shapes are all so unique and beautiful, which inspired me to have a little fun and make a salad bouquet! Of course, this is not something you are going to serve at your next family reunion, but maybe next time you are having only a few people (adults) for a special dinner, this would be an elegant and fun way to start the meal. Serve this delicious Balsamic Poppy Seed Dressing on the side and sit back and wait for the rave reviews!

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Balsamic Poppy Seed Dressing
 
Ingredients
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp orange juice
  • 1 Tbsp poppy seeds
  • 1 tsp sugar
  • 1/2 tsp dry mustard
  • 1/4 tsp salt
  • 2 Tbsp white wine
  • 2 Tbsp olive oil
Instructions
  1. Combine, shake well and drizzle over salad greens.

Nutritional Value

 

Summertime salad with edible flowers

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I’ve always been intrigued by the fact that some flowers are edible. During the summer I like to use them as garnishes and also in salads.

It’s such an incredibly beautiful presentation for a special dinner with family or friends.

Some people may move the flowers (nasturtiums and pansies are the most commonly seen) to the side of the plate just like they do with parsley. Not to worry . . . just the presentation itself is enough to impress and delight your guests and is well worth the effort.

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Summertime Salad with Edible Flowers
PREP 20 MIN | TOTAL 35 MIN

To start with I purchased a spring mix of organic baby lettuces (red & green romaine, red & green oak leaf, red leaf, lollo rosa, tango), organic baby spinach, red and green chard, mizuna, arugula mache, and radicchio.

*From my own garden I picked nasturtium flowers, nasturtium leaves, and violas. I rinsed them lightly and set on a paper towel for a few minutes to drain.

PLACE lettuce on individual serving plates.

PREPARE flowers by removing the stamens, styles and sepals. Place on top in a pleasing manner.

WHISK together some olive oil and balsamic vinegar and drizzle lightly over the salad. Serve immediately.


So pretty!

*Important things to note:

Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption. Do not use flowers that have been sprayed with pesticides or herbicides.


Remove the stamens and styles from the flowers before eating. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

 

Only the petals of some flowers are edible. When using just the petals, separate them from the rest of the flower just prior to use to keep wilting to a minimum. Edible Flowers at ‘What’s Cooking America

Warning: Individuals consuming the flowers, plants, or derivatives listed on this page, do so entirely at their own risk. I cannot be held responsible for any adverse reaction to the flowers.