Vegetarian Option
The All Edible Flower Salad
A vibrant array of fresh greens, edible flowers, and heirloom tomatoes, adorned with buffalo mozzarella and a drizzle of elderflower vinaigrette.
The All Edible Flower Salad Recipe
Prep Time: 15 minutes
Serves: 4 guests
Ingredients:
• Mixed fresh greens (such as arugula, spinach, and baby kale) - 4 cups
• Edible flowers (such as nasturtiums, pansies, or marigolds) - 1/2 cup
• Heirloom tomatoes, sliced - 2 large
• Buffalo mozzarella, torn into bite-sized pieces - 8 oz
• For the dressing:
• Extra virgin olive oil - 3 tablespoons
• Elderflower cordial - 1 tablespoon
• White wine vinegar - 1 tablespoon
• Salt and pepper to taste
Instructions:
1. Prepare the Salad Base
> In a large salad bowl, gently toss the mixed greens until evenly distributed.
> Carefully scatter the edible flowers and sliced heirloom tomatoes over the greens.
> Add the torn buffalo mozzarella pieces throughout the salad.
2.Make the Elderflower
> Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, elderflower cordial, and white wine vinegar until emulsified. Season with salt and pepper to taste.
3. Dress the Salad
> Drizzle the elderflower vinaigrette over the salad. Toss gently to ensure all components are lightly coated.
4. Serve:
> Plate the salad immediately to maintain freshness. Offer additional dressing on the side if desired.