Rosalind Creasy's Recipes from the Garden. Rosalind Creasy
olive oil
For the salad:
1 large or 2 small heads of Bibb lettuce
1 large handful of mixed baby greens
6 to 8 organically grown edible flowers such as nasturtiums, calendulas, violas, pansies, rose petals, or borage flowers
To make the dressing: In a small bowl, combine the vinegar, salt, pepper, and juice concentrate. Whisk in the oil until blended.
To make the salad: Wash the lettuce and baby greens and dry them in a salad spinner or gently pat them dry with paper towels. In a large salad bowl, break the lettuce leaves into bite-size pieces and add baby greens. If not serving immediately, cover the bowl lightly with plastic wrap and refrigerate.
Wash the flowers gently, lightly pat them dry with paper towels, and gently pull off the petals. In a small bowl, stir the petals to mix the colors and make a confetti. You should have about ⅓ cup (15 g) of loosely packed petals.
Stir the dressing, pour 3 or 4 tablespoons over the lettuce and greens, and toss. Add more dressing if needed, but be careful not to overwhelm the salad. Divide the salad equally among four salad plates. Scatter a small handful of flower-petal confetti over each individual salad and serve. Serves 4.
garden bouquet salad with lemon-herb vinaigrette
Here’s an elegant and exotic salad from Renee Shepherd of Renee’s Garden.
For the dressing:
1 small scallion (green onion), chopped fine
1 teaspoon Dijon-style mustard
2 or 3 tablespoons lemon juice
1 tablespoon dry white wine
1 egg yolk
1 tablespoon minced fresh parsley
1 tablespoon minced chive flower petals or chopped fresh chives
¼ teaspoon salt
Pinch of freshly ground black pepper
¾ cup (190 ml) olive oil
For the salad:
2 small heads radicchio (or red-leaf lettuce as a second choice)
2 handfuls mâche (corn salad)
2 small heads Bibb lettuce
12 to 14 leaves (2 handfuls) young arugula (rocket) or watercress
2 or 3 fresh sorrel leaves
¾ cup (30 g) fresh green and purple basil leaves
½ cup (20 g) calendula petals
¼ cup (10 g) borage flowers
To make the dressing: With a whisk, combine all the ingredients except the oil. Slowly whisk in the oil, beating continually until the mixture is thoroughly blended. Season to taste. Refrigerate until ready to use.
To make the salad: Wash and dry the greens. Reserve 6 to 8 leaves of radicchio or red lettuce. Tear the remaining radicchio, mâche, Bibb lettuce, arugula, and sorrel into bite-size pieces and combine them with the basil leaves in the center of the salad bowl. Line the outer edges of the bowl with the reserved radicchio or red lettuce. Sprinkle the calendula petals and borage flowers around the outside border.
Stir the dressing again and pour it over the salad after presenting it at the table. Serves 6.
riot of color salad
How about a really colorful salad for a special occasion? Use your imagination and the prettiest edible flowers from your garden.
For the dressing:
1½ tablespoons white wine vinegar
3 to 4 tablespoons sunflower oil
1 tablespoon clover or wildflower honey
Salt and freshly ground black pepper
For the salad:
1 large head romaine lettuce
1 head butter lettuce
1 small head frisée
4 to 6 young leaves of yellow chard
About a dozen organically grown edible flowers such as yellow and blue violas, purple pansies, nasturtiums, yellow calendulas, and red dianthus
To make the dressing: In a small bowl, combine the vinegar, sunflower oil, honey, salt and pepper. Set aside.
To make the salad: Arrange the romaine lettuce, butter lettuce, and chard leaves on a large colorful platter. Separate the flowers into petals, reserving some whole. Sprinkle the greens with flower petals and garnish with the whole blossoms. Bring the salad to the table and let diners dress their own salad. Serves 4.
tangelo and kiwi salad with orange blossoms
This citrus salad is lovely to look at, and the flavors are both familiar yet slightly different. Taste your citrus petals before adding them to the dressing. Expect some bitterness, but if they are very harsh try blossoms from another tree. The point of adding a few citrus blossoms to the dressing is to infuse the tangelo juice with a lovely aroma and to deepen the citrus flavor.
6 medium tangelos, divided, or 3 tangelos and 1 cup (250 ml) of bottled fresh tangerine juice
1 tablespoon fresh lemon juice
5 lemon, tangerine, or orange blossoms, divided
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