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.
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.
*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.
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.