Fiddlehead & Flower Month-of-May Salad

fiddlehead fern salad, edible flower salad
fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

  • marigold – bright orange petals, some with red tips
  • johnny jump up – small purple petals
  • nasturtium – large orange flower
  • pansy – large dark violet-purple flower
  • borage – tiny blue petals

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Kristy’s Chèvre Chaud Salad

Chèvre Chaud
Mixed Baby Lettuces, Teardrop Tomatoes
Chopped Hard Boiled Egg, Toasted Pinenuts
Dijon Vinaigrette

Kristy’s Table Setting
Last May we traveled to Paris to celebrate my sister-in-law’s 40th birthday. And recently I went to visit my family in Chicago. Of course we had to get together and have a dinner party with “the gang who went to Paris for Kristy’s birthday weekend.” And I was more than happy to be the chef.

PARIS REUNION
Le Menu

Pommery Brut Champagne
Starter
parmigiano-reggiano
toasted buttered baguette
Salade
“Kristy’s Salad”
chevre chaud, mixed lettuces, toasted pinenuts, 
hard cooked egg, teardrop tomatoes
dijon vinaigrette
Puligny Montrachet 2006 Domaine Carillon 
Plat Principal
wild mushroom agnolotti
pinor nior veal stock reduction
fried sage
Domaine Serene “Evenstad Reserve” 2006 Pinot Noir
Le Dessert

a drizzle of honey
whipped crème fraîche

Kristy’s  Chèvre Chaud Salad

Form goat cheese into medallions and refrigerate. Dip chilled goat cheese medallion in a beaten egg, then in panko breadcrumbs. Fry in hot peanut oil turning once. When the breadcrumbs are golden, transfer to paper towel. Season with sea salt.

My favored Dijon Vinaigrette comes from Jacques Pepin:

  • 2 tsp chopped garlic
  • 3 Tbs Dijon-style mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 c red or white wine vinegar
  • 1 c extra virgin olive oil
I also a 2 tsp minced shallot.
Put all ingredients in a jar, screw on the lid, and shake very well.

This salad is named for my sister-in-law Kristy. Several years ago I made this salad for her and it became one of her favorites. Now, like enjoying a Chicago-style hot dog or having lunch at Joe’s Stone Crab, this salad is also one of our culinary traditions. I make it every time I come to town.