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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup watercress
1 cup dandelion greens
1/2 cup Belgian endive leaves (about 2 endives)
1/2 cup rose petals
1 cup baby lettuce leaves
Other seasonal edible flowers such as buttercups, violets, and wild roses
1/2 cup chopped fresh herbs to taste
1 splash simple vinaigrette
Pepper to taste
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Directions:
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Wash all flowers gently in ice cold water to clean and refresh them.
Drain thoroughly and pat dry on paper towels. Wash, drain and spin dry the greens. Toss flowers and greens together in a large salad bowl with herbs, a light splash of simple vinaigrette and freshly ground pepper. Serves 6 to 8.
Feast! Canadian Native Cuisine For All Seasons
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Comments from olga
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Long, long before yuppie nouvelle-cuisine chefs were even thought of, the Native people were making salads with wild ingredients. Here is a modern day version of a recipe that is as old as the hills. It is a terrific way to begin an adventure in Aboriginal dining.
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