Edible Flower Salad
Wild Strawberries, Grape Tomatoes, Chrysanthemum Greens
Texas Tarragon, Borage, Marigold, Lemon Thyme, Chive Blossoms
In honor of the first days of summer and the unveiling of a new category to my website menu, I present this EDIBLE FLOWER salad. A trip to one of our best local Farmers Markets, plus a stop at my favorite Korean supermarket, and a bit of foraging in my own garden resulted in a one-of-a-kind salad that just screams summer. Every ingredient has a purpose in the flavor/texture/color profile.
Wild strawberries and sweet little grape tomatoes have a particularly delightful affinity for each other. Their red color contrasts with the exotic greens. Radish brings peppery flavors while roasted sunflower seeds add salty flavors – eliminating the need for additional salt and pepper. Kimjaban, crunchy roasted seaweed takes the place of croutons while adding sweet and salty notes.
Dressing is not tossed with the salad mix, so the flower petals look fresh-picked and the seaweed retains its crisp texture. The dressing consists of three distinct high-quality oils – fruity olive oil, toasted sesame oil, and fiery chili oil that are balanced by aged balsamic vinegar. Using chopsticks, diners can coat the salad ingredients with the oils and vinegar. And they just may want to reserve a bit of the syrupy balsamic vinegar to pair with that last wild strawberry for a grand finale.