Herb-Lover's Salad | Midwest Living
More
Close

Herb-Lover's Salad

Recipe finder

Herb-Lover's Salad

0
Login to rate this recipe.
  • Makes: 4 to 6 servings
  • Prep 20 mins
  • Chill 1 hr

Login to save this recipe

For this side salad, edible flowers, fresh herbs, and greens are tossed with a homemade vinaigrette.

Ingredients

  • 8 cups mesclun (mixed baby greens) or torn mixed salad greens
  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 teaspoons snipped fresh tarragon
  • 2 teaspoons snipped fresh marjoram
  • 2 teaspoons snipped fresh chives
  • 1 -2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 cups freshly picked edible flower petals* such as chives (with flowers), chervil, coriander, nasturtiums, pansies, violets and violas, rose petals, calendulas, marigolds, borage, dianthuses, day lilies, and/or geraniums

Directions

  1. For salad greens: In a large bowl of cold water, add the salad greens. After a few minutes, lift the greens out and discard the water. Dunk the greens again, if needed, to remove any dirt or sand particles. Drain the greens in a colander.
  2. Place the greens on a clean kitchen towel or several layers of paper towels; gently pat dry. (Or use a salad spinner. Place the greens in the basket and turn the handle to spin the greens dry.) Wrap dried greens in a dry kitchen towel or paper towels; refrigerate at least 1 hour or up to several hours to crisp.
  3. For Vinaigrette: In a screw-top jar, combine the olive oil, vinegar, tarragon, marjoram, chives, and garlic. Cover; shake well to mix. Season to taste with salt and pepper. Serve immediately. (Or cover and refrigerate for up to 1 week. Let stand at room temperature for 20 minutes before serving; shake well.)
  4. For Edible Flowers: Gently wash the flowers in water. Drain; place on paper towels and let air-dry or gently blot dry. Use immediately.
  5. To serve, arrange the greens on a large serving platter or in a salad bowl. Arrange edible flowers on top of greens. Shake the vinaigrette well; drizzle desired amount over the salad. Toss gently to coat. Serve immediately. Pass additional vinaigrette, if you like. Cover and store any remaining vinaigrette in the refrigerator for up to 1 week. Let stand at room temperature for 20 minutes before serving; shake well. Makes 4 to 6 servings.

Note

  • The best edible flowers are unsprayed blossoms from your own garden. You also can find edible flowers in the produce section of some supermarkets, local herb gardens, and some restaurant or produce suppliers, and mail-order outlets. Use flowers that have been grown without the use of pesticides or other chemicals. Dont use flowers from florist shops they are usually treated with chemicals.

Nutrition Facts

(Herb-Lover's Salad)

Servings Per Recipe 4, cal. (kcal) 138, Fat, total (g) 14, carb. (g) 3, pro. (g) 1, fiber (g) 2, sodium (mg) 11

Add Your Comment