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Chef Jim Coleman's Valentine's Salad:

Butterhead and Mescaline Salad w/Grilled Star Fruit and Edible Flowers

For this recipe you will need:

3 tbsp. Champagne vinegar
1 tsp. Minced Garlic
1/4 Finely chopped mixed herbs such as thyme, tarragon, chives or parsley
1/3 cup Olive Oil
Salt and pepper to taste
1 Star Fruit cut crossways into 1/4 inch slices
1/4 Butterhead Lettuce such as Boston or Bib washed and leaves separated
2 cups Mesclun Salad mix or other mixed greens that have been washed
1/2 Head of Riddichio finely sliced
16 Edible flowers such as Nastertiums, Chive Blossoms or Pansies

To prepare this recipe:

Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified.

Prepare the grill for the Star Fruit. Lightly grill the fruit for about 3 minutes on each side.

Place the lettuce leaves on serving plates. Mound the Mesclun greens on top. Garnish with the raddichio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate.

Drizzle the dressing over the salad.

This recipe will serve 4 people.

©2005 WHYY