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Jim Coleman Recipes

Salad with Edible Flowers In Champagne Vinaigrette

The Ingredients you will need are:

1/2 tsp. of finely minced garlic
1 tsp. of minced shallots
1 tbs. of champagne vinegar
3 tbs. of chicken stock
1/4 tsp. of freshly squeezed lime juice
1/4 tsp. of sugar
A pinch of freshly ground white pepper
1 1/2 tsp. of olive oil
1 tbs. of minced parsley
4 oz. of mixed baby greens
16-20 small edible flowers such as nasturtiums, marigolds or pansies

To prepare the vinaigrette, whisk together the garlic, shallots, vinegar, chicken stock, lime juice, sugar and white pepper in a small mixing bowl until well blended. Slowly add the olive oil, whisking constantly until the dressing is emulsified. Stir in the parsley. Place the greens in a mixing bowl and toss with the vinaigrette. Divide the salad evenly on chilled plates and garnish each serving with four or five flowers. This recipe serves four.

©2005 WHYY