Eat-your-garden salad

Eat-your-garden salad
Photo by Leigh Beisch

Ingredients

  • ½ teaspoon kosher salt
  • 4 medium radishes, sliced in half lengthwise
  • Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny-jump-ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*
  • 4 medium radishes, sliced in half lengthwise
  • 1 Persian cucumber or 1/3 English cucumber
  • 1 tablespoon unseasoned rice vinegar
  • 4 ounces mesclun (about 6 lightly packed cups)
  • + 17 more ingredients
    • Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny-jump-ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*
    • 2 ½ tablespoons grapeseed, safflower, or canola oil
    • ¼ cup lightly packed chervil sprigs (optional)
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon unseasoned rice vinegar
    • ¼ cup lightly packed chervil sprigs (optional)
    • ¼ teaspoon freshly ground black pepper
    • 3 ounces mâche clusters (about 3 lightly packed cups)
    • ½ teaspoon kosher salt
    • 1 teaspoon minced tarragon
    • About 50 sugar snap peas
    • 2 ½ tablespoons grapeseed, safflower, or canola oil
    • 4 ounces mesclun (about 6 lightly packed cups)
    • About 50 sugar snap peas
    • 1 Persian cucumber or 1/3 English cucumber
    • 3 ounces mâche clusters (about 3 lightly packed cups)
    • 1 teaspoon minced tarragon

1. In a small bowl, whisk together oil, vinegar, salt, pepper, and tarragon. 2. Thinly slice cucumber. Split 30 of the fatter peapods and remove the peas; set aside. Gently rinse chervil, mâche, and mesclun and gently spin twice in a salad spinner to thoroughly dry the leaves. 3. Put greens in a ...

View full recipe at My Recipes

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