Fresh Herb Salad with Edible Flowers
www.deliciousliving.com
Edible flowers are sold at many grocery stores. Tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses or flowers from any culinary herb.
- 1 small butterhead lettuce
- 1 cup baby arugula leaves
- 1 cup fresh purslane or baby spinach
- 1 cup watercress leaves
- 0.5 cup loosely packed fresh basil leaves
- 0.5 cup snipped fresh Italian parsley
- 0.5 cup sorrel leaves
- 0.5 cup baby mustard greens or collard greens
- 0.333333 cup snipped fresh chives
- 0.25 cup snipped fresh chervil
- 2 tablespoons snipped fresh dill
- 1 cup edible flowers
Wash and gently pat dry butterhead lettuce, all herbal greens and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers. Toss with Mustard Dill Dressing until well coated, and garnish with edible flowers. Serve immediately. (Recipe♦418)
