Spring Salad with Snow Peas & Edible Flowers

Posted on by hepkatmama

Green leaf lettuce
Red leaf lettuce
4 or 5 green onions, to taste
15 or so fresh snow peas or as many as you have in the garden
Fresh chives – 1 tbsp. chopped greens, 8 blossoms, snipped and 5 buds
Fresh parsley – lots
Fresh salad burnet
Fresh fennel (optional)
Fresh lemon verbena (optional)
Violets or violas or burnet flowers

Wash all ingredients in cold water. Shake off excess water. Tear lettuce leaves in pieces and put in bottom of bowl. Chop and add green onions and herbs. Make sure to use tender chive blossoms that haven’t been open too long, and salad burnet that is not yet bitter. If available, a few fennel sprigs and lemon verbena leaves make a nice addition. Top with violet, viola, or burnet flowers.

Recipes by [Cooks]

Salad Burnet Dressing

Posted on by hepkatmama

1 cup salad oil
1 cup honey
1/2 cup basil vinegar
1 clove crushed garlic
1 tsp salt
1 cup of finely chopped green herbs such as burnet, basil, chives, parsley
1  tsp celery seed
1 Tbsp paprika

Shake everything in a jar. Keeps in the refrigerator for a week or so.

Recipe by Ruth Henry

Green Salad

Posted on by hepkatmama

TURKISH DRESSING:
3 cups extra virgin olive oil
Juice from, 6 lemons
Lemon zest from, 2 lemons, finely grated,
3 tablespoons finely chopped fresh mint,
4 tablespoons chopped salad burnet
Salt and pepper, to taste

GREEN SALAD:
4 cups arugula, washed,
1 cup Salad Burnet
1/2 cup Italian parsley, coarsely chopped,
3/4 cup European cucumbers, halved and thinly sliced,
3 fresh tomatoes, peeled, seeded, and cut into wedges,
2 tablespoons pine nuts, toasted,
3/4 cup purple onions, fine julienne

Combine ingredients for dressing.

Combine arugula, parsley, cucumber, salad burnet, tomato, and onion, and dress with olive oil-lemon mixture. Adjust seasonings with salt and pepper. Arrange on plate with grilled lamb chops. Garnish greens mixture with toasted pine nuts.