Mixed Greens Salad With Freshly Shelled Peas And Edible Flowers Recipes

MIXED GREENS SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS

Steps:

• Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2 to 3 minutes. Drain immediately, rinse, and drain again.
• Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds). Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
• Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar. Cover, and shake to emulsify dressing.
• Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.

GREEN SALAD WITH EDIBLE FLOWERS

Steps:

• Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper.
• Toss dressing with greens and top with flowers. Serve immediately.

MIXED GREEN SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS

Steps:

• Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2-3 minutes. Drain immediately, rinse, and drain again.
• Preheat grill to medium high. Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
• Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar. Cover, and shake to emulsify dressing.
• Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.