Does it seem strange to eat flowers? They’re beautiful and fragile and seem almost sacred. But they’re also delicious. When our CSA had edible flowers as an option this week, my heart leapt. And this simple, delicious, edible bouquet was the result.
Butter lettuce is the perfect companion to delicate, edible flowers. It’s delicate too, and lets the flower flavor shine. The basil and chives marry with Dijon mustard and honey to coat the lettuce and add a tinge of sweetness and tang. The chèvre works well, but so would other cheeses: pecorino, feta, Manchego. And other nuts and seeds would be delicious: pistachios, almonds, sunflower seeds, pepitas.
What are your thoughts on edible flowers? Any favorites or recipes that you love to make with them?
Spring Bouquet Salad with Basil-Chive Vinaigrette, Chèvre, and Pine Nuts
As noted in the post, be creative with this salad – especially with other nuts/seeds and cheeses.
For the basil-chive vinaigrette:
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup Champagne vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
For the salad:
1 head butter lettuce, washed and torn into bite sized pieces
1/4 cup lightly toasted pine nuts (swirl them in a dry pan over medium heat for 2 or 3 minutes or until fragrant)
2 ounces chèvre, crumbled
12 or more edible flowers
Combine all vinaigrette ingredients in a blender except for the olive oil; puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (You’ll have vinaigrette left over for another use.)
Place lettuce in a large serving bowl. Drizzle with 1/4 cup or more vinaigrette; toss to coat. Sprinkle with pine nuts and crumbled chèvre. Arrange flowers on top and serve.