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
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Ingredients
- Salad
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1
Head of red radicchio
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5
Fresh figs
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1/2 cup
Blackberries
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1 cup
Sliced almonds (preferably skins on)
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1 tablespoon
Coconut nectar (or honey or pure maple syrup)
- Dressing
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1 teaspoon
Dry lavender and chamomille flowers (culinary grade)
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1 tablespoon
Coconut nectar (or honey or pure maple syrup)
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1/2
Vanilla bean
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2 tablespoons
Fresh lemon juice
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1 tablespoon
Roasted walnut oil
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Coarse sea salt and freshly ground black pepper, to taste
Directions
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Heat oven to 350 F. Line a rimmed baking sheet with parchment paper.
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Place almonds on prepared sheet and drizzle with coconut nectar. Mix to coat evenly and spread in one layer.
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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.
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Roast almonds for about 5-6 minutes (coconut nectar burns fast, so be vigilant!), until golden. Let cool while you prepare dressing.
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Grind lavender and chamomile in a clean spice grinder.
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Split vanilla bean lengthwise and scrape seeds with the back of a knife. Place them in a small mixing bowl.
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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.
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Sprinkled salad with roasted almonds and drizzle in the dressing. Toss to combine and serve.
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