Wild Party Salad
- Yield 8 servings
- Prep 10 mins
- Cook 0 mins
Edible flowers and wild greens add color and sharp flavor to this summery salad toss.
This salad has a festive feel and a bright minty flavor. A note of caution about edible flowers—use only blooms you know to be safely edible and that have been grown without pesticides.
- 5 tablespoons avocado or olive oil
- 5 tablespoons white wine
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped fresh mint
- 1 large head romaine lettuce
- 2 large heads leaf lettuce
- 2 ounces arugula, stems discarded
- 2 ounces baby spinach
- 2 to 4 -- handfuls of greens (such as dandelion, baby bok choy, chard, upland cress or watercress, violet leaves, miner's lettuce, minutina, chrysanthemum leaves, or other seasonal greens)
- 1/2 cup violets and violas; petals of calendula and chive blossoms; or small florets of mustard or broccoli blossoms
- To prepare dressing, combine oil, wine, vinegar, salt, pepper and mint. Whisk well. Refrigerate until ready to serve.
- To prepare salad, wash greens and dry in a salad spinner or on paper towels. Tear greens into bite-size pieces. Place in a large serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Wash edible flowers and put stems in a glass of water or place flowers between damp paper towels. Refrigerate until ready to serve.
- To serve, remove petals from calendula and chive flower heads; break mustard or broccoli flower heads into small florets. Stir dressing and drizzle over greens. Toss gently. Sprinkle chive and calendula petals, mustard and broccoli florets and whole viola or violet flowers over salad.
Recipe adapted with permission from Rosalind Creasy’s Recipes from the Garden (Tuttle Publishing, 2008).