Author Notes
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. —Pinch&Swirl
Ingredients
- 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
Directions
-
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.
See what other Food52ers are saying.