How to Make an Edible Flower Salad

Many edible flowers are almost made for salads. Taste the different kinds of flavors that are available in most backyard gardens. This elegant, yet simple salad showcases the variety of flavors and colors edible flowers can offer.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb. mesclun salad variety
• ½ cup edible flowers; use a variety of edible flowers
• ¼ lb. young button mushrooms
• 3 Tbsp. scallions
• ¾ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 2 Tbsp. shallots
• Salt and pepper to taste
• Paper towel
• Salad tongs
• Towel or salad spinner
• Large salad bowl
• Knives
• Medium-sized bowl
• Above ingredients

1. Wash the salad greens and scallions well in water. Dry them off with a towel or a salad spinner.
2. Wipe down the tops of the mushrooms using a damp paper towel. Cut off the very bottom of the stem and discard.
3. Cut the mushrooms into ¼-inch thick slices and set aside.
4. Trim the root end off the scallions and thinly slice the scallions into paper-thin slices and set aside the amount you need.
5. Peel the papery layers off the shallot and discard. Finely mince the amount you need for the recipe. The minced shallot should not have pieces larger than ¼-inch in size.
6. Add the olive oil, vinegar, and shallots in a medium-sized bowl. Thoroughly mix the vinaigrette ingredients until they are completely incorporated together.
7. Add salt and pepper to the vinaigrette to taste. If you like a more vinegar flavor, add more vinegar as you wish.
8. Combine the salad greens, edible flowers and mushrooms in a large bowl. Lightly toss the salad using salad tongs or your hands.
9. Garnish the salad with the scallions. Serve each person with a small bowl of the vinaigrette so each person can have as much or as little dressing as they wish.

Tips & Warnings

• Mesclun is a variety of young baby salad greens.
• If you have one, use an un-varnished wooden salad bowl to toss the salad in.

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