Author Notes
This is my interpretation of an amazing salad I had in Pardes restaurant in Brooklyn this summer. That morning we had gone to the Botanical Garden, and enjoyed a wonderful day. At home, I wanted to offer homage to both, the amazing dinner we ate and the incredible flowers we enjoyed during that same morning. It was just a lovely day that I wanted to recreate in the shape of a dish full of color, flavor, texture, and especially, scent. —Alexandra zohn
Ingredients
- Salad
-
1
Head of red radicchio
-
5
Fresh figs
-
1/2 cup
Blackberries
-
1 cup
Sliced almonds (preferably skins on)
-
1 tablespoon
Coconut nectar (or honey or pure maple syrup)
- Dressing
-
1 teaspoon
Dry lavender and chamomille flowers (culinary grade)
-
1 tablespoon
Coconut nectar (or honey or pure maple syrup)
-
1/2
Vanilla bean
-
2 tablespoons
Fresh lemon juice
-
1 tablespoon
Roasted walnut oil
-
Coarse sea salt and freshly ground black pepper, to taste
Directions
-
Heat oven to 350 F. Line a rimmed baking sheet with parchment paper.
-
Place almonds on prepared sheet and drizzle with coconut nectar. Mix to coat evenly and spread in one layer.
-
While oven warms up, wash and pat dry radicchio, figs and blackberries. Trim radicchio and place leaves on a serving bowl or plate, quarter figs and place them and the blackberries atop the radicchio.
-
Roast almonds for about 5-6 minutes (coconut nectar burns fast, so be vigilant!), until golden. Let cool while you prepare dressing.
-
Grind lavender and chamomile in a clean spice grinder.
-
Split vanilla bean lengthwise and scrape seeds with the back of a knife. Place them in a small mixing bowl.
-
Add powdered flowers into the bowl, as well as coconut nectar and lemon juice. Whisk and add walnut oil slowly until incorporated. Season with salt and pepper.
-
Sprinkled salad with roasted almonds and drizzle in the dressing. Toss to combine and serve.
See what other Food52ers are saying.