Ingredients
For the Salad
- 1 bunch dandelion greens
- 1 bunch frisee lettuce
- 2 heads bibb lettuce
- ½ pint raspberries
- ½ pint blueberries
- 10-12 borage flowers
- 10 nasturtium flowers
- ½ cucumber sliced thinly
For the Dressing
- ½ cup good olive oil
- ¼ cup champagne vinegar
- ⅛ cup balsamic vinegar
- 4 tablespoons fresh basil leaves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 pinch granulated sugar
Instructions
For the Dressing
- Using a mini food processor, blend all the ingredients until smooth, add pinch sugar, salt and pepper to taste, pulse for a few seconds to combine
- Refrigerate until ready to use
For the Salad
- Wash and spin dry lettuce, pull into bite size pieces and toss in a large salad bowl
- Pinch borage and nasturtium flowers from the plant, shake to dislodge dust, dirt and any little insects that might still be present. Flowers can be rinsed in cold water and drain on paper towels
- Add flowers to cleaned greens, toss a handful of raspberries, blueberries and cucumber slices into the bowl right at the last minute, dress the salad and serve
Notes
Grow edible flowers from seed in containers. Start plants in small containers a few weeks before spring, transfer to a large container when the chance of freeze is past. Seeds can also be planted in soil.