Tuesday, May 20, 2008

Spring Glory Salad


The first pick of the year! Guten appetit!

Salad Ingredients:
Any greens that need thinning
(I used chard, beets and lettuce, as well as a few tender pea shoots)
Violets and pansy flowers
Honey-roasted walnuts (see recipe below)
Crumbled feta or gorgonzola cheese
Pears might be nice, too, but we didn't have any...

Honey-roasted walnuts:
Heat a cast iron skillet over medium heat. Add a tbsp butter and melt. Add a cup of walnuts and stir constantly for about 2 or 3 minutes. Add a tbsp of honey and stir another minute. Remove from heat immediately and sprinkle with a little salt. Let cool and add to salads or just eat them!

Dressing:
I like a light vinaigrette with a salad this fresh.
Try 3 tbsp olive oil, 1 tbsp red wine vinegar, a pinch of sugar, salt and pepper. (Dressing recipe courtesy of Nan and Jim Cassidy)

1 comment:

grannybee said...

I love the Glory Salad. And the addition of Spring
flowers is perfect ! My kinda eatin'!

There are lists of edible flowers for any food use on the web, as well as in books at the library. I have used Day lily buds, sliced cross-ways to decorate a mainly green salad. Violets are so pretty with fruits, or as you have used in your salad here.
It is worth looking into to finding a list of flowers that grow freely....like dandelion...to use in recipes.
Guten Apetit ! Grannybee