Earth Walker
April 15th, 2001, 09:29 PM
I can't remember who it was that was asking about
salads, but here is a good recipe.
Flowering Salad
Lettuce leaves for salad base
Cucumber
Sprigs of fresh-picked wood sorrel(or 1 small tomato)
A sprinkle of edible flower heads (try nasturtium--
peppery and vivid, cucumberlike borage; or calendula)
Salt & pepper to taste
For each serving, you'll need a few tender lettuce leaves to use as the base for your salad. Experiment
with unusual varieites--many supermarkets now carry
organic mesclun or field greens mixtures that are
flavorful and rich in nutrients, or you could use curly or
red lettuces mixed with the darker green of young
spinach. Arrange the greens artfully on a plate.
Take the cucumber and peel it if it's not organic, and
cut into either chunks, 1/4-inch rounds, half-moons,
or long quarters.
Place cucumber pieces on top of the bed of lettuce,
along with several sprigs of fresh-picked wood sorrel.
(This plentiful wild green is available in most yards at
this time of year: just be sure to avoid sprayed or
contaminated areas. Look for their cloverlike leaves and
tiny white or yellow flowers. If wood-sorrel is unavailable,
substitute one small ripe tomato, cored and cut into
quarters or chunks.
Decorate each salad with the flower heads. Dust with
with salt and pepper, and drizzle with a light raspberry
vinaigrette or dressing of your choice.
salads, but here is a good recipe.
Flowering Salad
Lettuce leaves for salad base
Cucumber
Sprigs of fresh-picked wood sorrel(or 1 small tomato)
A sprinkle of edible flower heads (try nasturtium--
peppery and vivid, cucumberlike borage; or calendula)
Salt & pepper to taste
For each serving, you'll need a few tender lettuce leaves to use as the base for your salad. Experiment
with unusual varieites--many supermarkets now carry
organic mesclun or field greens mixtures that are
flavorful and rich in nutrients, or you could use curly or
red lettuces mixed with the darker green of young
spinach. Arrange the greens artfully on a plate.
Take the cucumber and peel it if it's not organic, and
cut into either chunks, 1/4-inch rounds, half-moons,
or long quarters.
Place cucumber pieces on top of the bed of lettuce,
along with several sprigs of fresh-picked wood sorrel.
(This plentiful wild green is available in most yards at
this time of year: just be sure to avoid sprayed or
contaminated areas. Look for their cloverlike leaves and
tiny white or yellow flowers. If wood-sorrel is unavailable,
substitute one small ripe tomato, cored and cut into
quarters or chunks.
Decorate each salad with the flower heads. Dust with
with salt and pepper, and drizzle with a light raspberry
vinaigrette or dressing of your choice.