Edible flower salad is an excellent summer salad designed to stimulate the senses with its abundance of summer colors and unique tastes. It’s worth noting that fresh nasturtium, rose flower petals viola, and calendula all have distinctive flavors, so it may be a good idea to become accustomed to these unusual tastes before deciding to incorporate them into your version of this salad.
- 13⁄4oz (50g) sunflower greens (young sunflower plants),
- 13⁄4oz (50g) buckwheat greens (young buckwheat plants),
- 13⁄4oz (50g) broccoli sprouts,
- 1 yellow bell pepper, cut into strips,
- 1 red bell pepper, cut into strips,
- 1 small cucumber, cut into thin rounds,
- 2 ripe tomatoes, cut into wedges,
- 1 tbsp calendula petals,
- 12 nasturtium flowers, stems removed,
- 1 tbsp viola flowers, stems removed,
- 1 tbsp fragrant rose petals.
FOR THE DRESSING
- 2 tbsp fresh basil leaves,
- 2 tbsp sesame oil,
- 1⁄2 clove garlic, peeled,
- 1 tbsp mirin rice wine,
- 1 tbsp lemon or lime juice,
- salt and freshly ground black pepper to taste.
Makes 4 servings
- Gather the sunflower and buckwheat greens, rinse them in clean water, and dry them in a salad spinner before putting them in a salad bowl. Rinse the broccoli sprouts under running water and leave to dry off before adding them to the greens. Add the cucumber, peppers, and tomatoes.
- Add the flowers and flower petals to the salad, keep some of each for a decoration.
- Combine all the ingredients for the dressing in a blender or a food processor, blend, and pour the dressing over the salad, and gently toss.
- Sprinkle the remaining flowers over the top of the salad and serve.