Edible Spring Flowers and Belgian Endive Salad

Name: Edible Spring Flowers and Belgian Endive Salad
Cuisine: European
Ingredients: Vinaigrette; ½ cup safflower oil, sunflower oil, or canola oil; ¼ cup (unseasoned) rice vinegar, or more to taste; 1 tablespoon chopped or snipped fresh chives; 1 tablespoon chopped fresh basil leaves; ½ teaspoon each prepared mustard, preferably Dijon-style and granulated sugar; ¼ teaspoon each fine sea salt and black pepper; Salads; 2 to 3 cups mixed greens, preferably including baby beet greens, red leaf lettuce and small romaine leaves; 2 small heads each white and red Belgian endive (or 4 heads white if necessary); ½ to ¾ cups halved yellow cherry tomatoes; ¼ to ⅓ cup fresh picked unsprayed or organic baby pansies; 8 whole chive blooms, plus 1 tablespoon snipped fresh chives; 4 whole purple basil blooms, optional plus 8 or 12 small basil leaves; 1 teaspoon finely chopped beet leaf stems, optional

Instructions

It's not always easy to find red Belgian endive, but if you can, the leaves add great color and form to a plated salad. Taste-wise, they are indistinguishable from the regular kind. BTW, always use the red variety uncooked. When heated, it loses that bright hue and looks just like regular Belgian endive!

Updated at: Mon, 09 Dec 2024 04:36:22 GMT