Flower Salad

August 30, 2015

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I’m an enthusiastic but lazy gardener with a challenging backyard vegetable patch. To put it plainly, by the end of August, all my greens have either bolted (i.e. gone to seed) or been eaten by the neighborhood woodchuck, the tomato and cucumber vines are drying up, and most everything else has been swallowed by weeds. But thanks to the more diligent local food growers and a little ingenuity, I can still make a fresh and fabulous garden salad. Here’s the key: creative use of edible flowers.

This salad—which was a hit at a recent potluck garden party—includes coriander flowers (the white blooms of overgrown cilantro, with a lovely and subtle flavor), mustard flowers (the yellow ones – spicy and delicious), and borage (the blue and pink, which are like delicate prickly cucumbers).

Besides the flowers, the salad is simple: good lettuce, chopped flat-leaf parsley, grapes, and some small bits of divinely creamy gorgonzola, all of this dressed with toasted walnut oil, balsamic, sea salt, and freshly ground black pepper. It took all of three minutes to throw this together. (If you don’t do cheese, try roasted cashews instead.)

Most definitely, I’ll be making this one again.

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