Spring Blooms Beautiful and Delicious
Spring flowers like Calendula and Sweet William offer a color pop and turn up the volume on this beautiful and bountiful spring salad—making something that’s already delicious a technicolor explosion for the eyes and the appetite. “There are gals who come in and eat this salad three to four times a week,” says Chef Karen Henderson of Engine Room Pizza in Livingston.
SERVES 2
4 cups mixed greens
2 tablespoons broken toasted pecans
¼ cup crushed pistachios
¼ cup dried cherries or cranberries
Citrus vinaigrette to taste (recipe follows)
¼ cup blood orange segments, skins removed
¼ cup blackberries
¼ cup crumbled gorgonzola
6–8 seasonal edible flowers (Calendula, Sweet William, etc.)
In a large mixing bowl, toss the mixed greens, nuts, and dried fruit. Coat with dressing. Divide between 2 salad bowls or plates and garnish with orange segments, blackberries, gorgonzola, and edible flowers. Enjoy immediately.
Citrus Vinaigrette
¼ cup blood orange juice
¼ cup lemon juice
⅓ cup California citrus vinegar
⅓ cup California olive oil
Pinch of salt
Pinch of pepper
Add all ingredients to a high-speed blender or shaker cup and blend until emulsified. This makes a bit more than 1 cup and can be stored in an airtight container in the refrigerator for up to a week.
