Weekend Recipe - Herb Flower Salad

This weekend it is to be so hot and right before the grilling event of the summer, that I thought I would share a quick salad recipe with you.  You can make this as a meal by serving over a chicken breast, or as a side salad.  It is the perfect way to enjoy all the blooming flowers in your herb garden.

Herb Flower Salad with Lemon Vinaigrette

2 Nasturtium flowers and 8 leaves

6 red clover blossoms

6 to 8 young plantain leaves

2 stalks lambs quarter greens and seeds

12 pepper grass leaves

    you can use kale instead

2 purple mustard leaves

    you can use kale instead

6 catnip leaves

6 violet leaves

4 dandelion leaves

Dressing

½ cup good olive oil

¼ cup freshly squeezed lemon juice

      add about 1 to 2 tsp. lemon thyme or lemon basil, crumbled dry or minced fresh.

 

Gently toss the flowers and herbs in a bowl.  Prepare dressing by combining ingredients in a jar and shaking briskly.  Toss with greens just before serving.  To add texture to the salad, drop in some slivered almonds or plain roasted nuts.  To give it strength mince in some fresh garlic.  

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