Celebrate the elegance of nature with this Edible Flower Salad with Vinaigrette, a vibrant dish that’s as beautiful as it is delicious. Combining fresh greens, crisp vegetables, and delicate edible flowers, this salad is the perfect showstopper for special occasions or an elevated dinner table. Here's how to create it.
Ingredients
Salad Base
- 2 cups mixed greens (arugula, baby spinach, watercress)
- ½ cup edible flowers (pansies, nasturtiums, or violets)
- 1 radish, thinly sliced
- ½ cucumber, thinly sliced
- 2 tbsp pomegranate seeds
- 1 tbsp crushed pistachios
- 1 tbsp microgreens
Vinaigrette
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
1. Prepare the Salad Base
In a large bowl, gently toss the mixed greens, edible flowers, radish slices, and cucumber slices to form a fresh and colorful base.
2. Whisk the Vinaigrette
In a small jar, combine olive oil, white wine vinegar, Dijon mustard, and honey. Season with a pinch of salt and pepper, then shake or whisk until well emulsified.
3. Assemble and Garnish
Transfer the salad to a shallow serving dish. Scatter the pomegranate seeds, crushed pistachios, and microgreens over the top for added texture and visual appeal.
4. Drizzle the Dressing
Just before serving, drizzle the vinaigrette evenly over the salad, ensuring each layer gets a hint of the tangy dressing.
Pro Tips for Perfect Plating
- Edible Flowers: Always use organic, food-grade flowers to ensure safety and vibrant flavor.
- Visual Balance: Arrange the edible flowers evenly across the salad for a stunning presentation.
- Customization: Add thin slices of pear or crumbled goat cheese for extra depth.
Why You'll Love This Dish
This salad isn’t just food—it’s art. With its vivid colors, crisp textures, and delicate flavors, it’s a masterpiece on any plate. Impress your guests with a dish that combines simplicity and sophistication.
0 Comments
Post a Comment