I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile.
Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt.
- baby lettuce, mesclun mix, or head lettuce
- sunflower shoots
- edible flowers, if desired
- sunflower vinaigrette
- Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
- Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
- Rinse the sunflower shoots, and dry them.
- Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
- Serve with the dressing on the side.
- Make sure you have salt on the table, as salad can often use an extra sprinkle*
*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck.