May Flowers

 

May is finally here and with it comes delicate spring vegetables and flowers.  A fun thing to add to salads and other items (think Lemonade or Cakes) is edible flowers.  Flowers can be something as simple as pansies in a salad or making Lavender Lemonade or Elderflowers on top of a cake.  Also, if you notice your herbs are starting to flower, cut them and use them instead of the herbs by themselves.  You will be doing your herbs a favor by helping put the energy back into the herb vs. the flower and the flowers have the same flavor as your herb.  One of my favorites is to use basil flowers in my pasta dishes.

The following spring salad uses one of our newest flavored White Balsamics.  The Bergamot is an orange usually found in teas.  As a balsamic it is refreshing and fun.

Mixed Green Salad with Poached Egg and Flowers

Increase the salad greens and add one egg per person.  This is easy to do for a crowd and can be done ahead of time.

Salad Greens
1 large chicken egg per person
1/8 cup Bergamot White Balsamic Vinegar
1 teaspoon Dijon Mustard
1/4 cup Blood Orange Avocado Oil
Pansies or other edible flowers (be sure to get flowers made for eating and haven’t been sprayed with pesticides)
sea salt and cracked pepper to taste

Be sure to rinse your salad greens well.  In a large sink fill it with cold water and add a Tablespoon of white vinegar.  This will cling to the dirt and clean your greens better.  Swish them in the sink of water and remove to a salad spinner.  If you don’t have a salad spinner, do what my grandmother used to do and put them in a clean pillow case.  Go outside and spin the greens inside the pillow case until there is no more water being released.  This is how my grandmother used to get my brother and I out of her hair when she was making dinner.  Believe it or not, we would fight over who would get to do the salad.

Poach your eggs.  In a pan of barely simmering water, add a splash of white vinegar to the water (this helps the whites solidify).  Gently place the eggs into the water and poach for 5-7 minutes.  The whites will be done and the yolks a little runny.  If you like your yolks firmer, cook for another 2 minutes.  Set aside while you make the dressing.

Mix the Bergamot White Balsamic with the Dijon mustard in a bowl.  Add a small amount of salt and pepper and start to whisk.  Add the Blood Orange Avocado oil s-l-o-w-l-y to the vinegar mixture while whisking.  Mix into your greens and top with flowers and shaved parmesean (optional).  Serve with Lavender Lemonade.