Wednesday, June 03, 2015

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers is as close to sublime as food gets! Nasturtium is one of my favorite eatable flowers. This spring I made sure to plant an entire pack of nasturtium seeds so that I would have enough blossoms to use in salads and appetizers. They make the plate such a delight!


12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbsp walnut or olive oil
2 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbsp finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

2 comments:

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