Ingredients
2 big handfuls of edible flowers and leaves like Nasturtiums, Sorrel, Calendula, Pansy, Radish flowers, Violets, Chicory Leaves and Dandelion leaves
1 tbsp orange juice
1 tsp orange zest
1 tsp white balsamic vinegar
1 tbsp camellia or safflower oil
1 tsp raw honey
1 tsp sea salt
Method
Serves 2
1. Wash the flowers and leaves, dry well and put in a big bowl.
2. Put the rest of the ingredients in a jar and shake well to combine.
3. Pour over the salad and toss.
From “Eating for the Seasons”; read our AGFG book review on this seasonal breakdown of delicious recipes by popular naturopath & nutritionist, Janella Purcell http://www.agfg.com.au/Blog/post/2011/05/31/Book-Review-Eating-for-the-Seasons.aspx
More Recipes for Soups, Salads & Vegetables
If millions of Indians have been eating this dish for centuries, then it must be good!
Edible flowers are lovely to add to salads, not just for their summery colours but also for their
medicinal properties.
The Guinness in this recipe has the same function as the wine in Coq Au Vin.
If you want to impress your guests then put this on the menu for that something a bit different, but so delicious.