Serves 6
Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers
Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste
Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.
In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.
From Delicious Living Magazine
Showing posts with label Purslane. Show all posts
Showing posts with label Purslane. Show all posts
Morrocan Orange-Walnut Salad
Serves 4-6 (Note: this takes some time to prep., but it is delicious!)
6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
½ tsp. cinnamon
1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
3 Tbs. extra-virgin olive oil
salt to taste
freshly ground black peppe
1 cup toasted walnut halves, (or chopped toasted walnuts)
At least one hour ahead:
Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand @ room temp. at least one hour.
Shortly before serving:
Toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.
Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest
6 Large Oranges
1 cup thinly sliced radishes
1 Tbs. honey (optional)
½ tsp. cinnamon
1 lb. mixed salad greens, cleaned dried and chilled
½ cup thinly sliced red onion
3 Tbs. extra-virgin olive oil
salt to taste
freshly ground black peppe
1 cup toasted walnut halves, (or chopped toasted walnuts)
At least one hour ahead:
Peel and section the oranges using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. Cut in one side of the membrane and out the other using a gentle sawing motion, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl, and pick out the seeds if necessary. Discard the membrane. Drizzle honey if desired, and sprinkle cinnamon over the orange slices. Cover the bowl and let it stand @ room temp. at least one hour.
Shortly before serving:
Toss the greens in a large bowl with the onion, radishes and olive oil. Season with salt and pepper. Just before serving, add the oranges with all their liquid, and toss well. Served topped with walnuts.
Submitted by Cheryl Rowell, from Mollie Katzen’s The Enchanted Broccoli Forest
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