Edible Flower Salad with Champagne Vinaigrette
Edible Flower Salad with Champagne Vinaigrette
Ingredients
For the Champagne Vinaigrette
- 1 shallot, finely minced
- 3 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Salad
- 8 ounces mixed tender greens, washed and thoroughly dried
- 1 cup edible flowers, gently rinsed and patted dry (e.g., pansies, nasturtiums, borage, dianthus)
- 1/4 cup fresh chervil, leaves picked
- 1/4 cup pistachios, shelled, lightly toasted and roughly chopped
Instructions
- 1
Prepare the Champagne Vinaigrette: In a small bowl, combine the finely minced shallot, champagne vinegar, Dijon mustard, and honey. Whisk vigorously until all ingredients are well incorporated.
⏱️ 5 min
- 2
Emulsify the Vinaigrette: While continuously whisking, slowly drizzle the extra virgin olive oil into the shallot mixture until the vinaigrette is emulsified and slightly thickened. Season with kosher salt and freshly ground black pepper to taste. Set aside.
⏱️ 5 min
- 3
Prepare Salad Components: Ensure the mixed tender greens are thoroughly washed and dried, preferably using a salad spinner. Gently rinse the edible flowers and chervil leaves, then carefully pat them very dry with paper towels to prevent bruising.
⏱️ 10 min
- 4
Toast Pistachios (if not pre-toasted): If your pistachios are not already toasted, spread them in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring occasionally, until fragrant. Let them cool completely before roughly chopping.
⏱️ 5 min
- 5
Assemble the Salad: In a large mixing bowl, combine the dried mixed greens and fresh chervil leaves.
⏱️ 2 min
- 6
Dress and Serve: Just before serving, drizzle about half of the prepared champagne vinaigrette over the greens. Toss gently to lightly coat the leaves. Add more vinaigrette as needed, being careful not to overdress the delicate greens.
⏱️ 2 min
- 7
Garnish: Divide the dressed salad among four individual plates. Artfully arrange the edible flowers and chopped pistachios over each salad for a beautiful presentation. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Edible Flower Salad with Champagne Vinaigrette
Ingredients
For the Champagne Vinaigrette
- 1 shallot, finely minced
- 3 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Salad
- 8 ounces mixed tender greens, washed and thoroughly dried
- 1 cup edible flowers, gently rinsed and patted dry (e.g., pansies, nasturtiums, borage, dianthus)
- 1/4 cup fresh chervil, leaves picked
- 1/4 cup pistachios, shelled, lightly toasted and roughly chopped
Instructions
- 1
Prepare the Champagne Vinaigrette: In a small bowl, combine the finely minced shallot, champagne vinegar, Dijon mustard, and honey. Whisk vigorously until all ingredients are well incorporated.
⏱️ 5 min - 2
Emulsify the Vinaigrette: While continuously whisking, slowly drizzle the extra virgin olive oil into the shallot mixture until the vinaigrette is emulsified and slightly thickened. Season with kosher salt and freshly ground black pepper to taste. Set aside.
⏱️ 5 min - 3
Prepare Salad Components: Ensure the mixed tender greens are thoroughly washed and dried, preferably using a salad spinner. Gently rinse the edible flowers and chervil leaves, then carefully pat them very dry with paper towels to prevent bruising.
⏱️ 10 min - 4
Toast Pistachios (if not pre-toasted): If your pistachios are not already toasted, spread them in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring occasionally, until fragrant. Let them cool completely before roughly chopping.
⏱️ 5 min - 5
Assemble the Salad: In a large mixing bowl, combine the dried mixed greens and fresh chervil leaves.
⏱️ 2 min - 6
Dress and Serve: Just before serving, drizzle about half of the prepared champagne vinaigrette over the greens. Toss gently to lightly coat the leaves. Add more vinaigrette as needed, being careful not to overdress the delicate greens.
⏱️ 2 min - 7
Garnish: Divide the dressed salad among four individual plates. Artfully arrange the edible flowers and chopped pistachios over each salad for a beautiful presentation. Serve immediately.
⏱️ 1 min