Keeping With The Times

living, learning, and keeping with the times

  • Home
  • About
  • Site Information
  • Privacy Policy

Summertime salad with edible flowers

July 11, 2012 by Barb 5 Comments

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.


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.

Filed Under: FOOD, Salads

Comments

  1. Susan @ Sunflower Status says

    July 11, 2012 at 6:13 pm

    Beautiful! Loved your disclaimer… maybe I’ll have to put that on my page when I do any recipes. :-)

    Reply
  2. TexWisGirl says

    July 11, 2012 at 7:43 pm

    it is pretty, but i’d probably move them to the side, too. :)

    Reply
  3. **Perler på snor** Dorthe says

    July 11, 2012 at 8:02 pm

    It looks so amazing and delicious.
    With the raw materials I have, I must make such a salad!
    Thank you!

    :-) Dorthe

    Reply
  4. Nadege, says

    July 11, 2012 at 11:30 pm

    A very colorful platter.

    Reply
  5. Pieces of Sunshine says

    July 12, 2012 at 1:51 am

    Too pretty to eat, I’d want to leave it as a table display!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

Categories

Archives

Copyright 2020 * Keeping with the Times * All rights reserved.