The idea of eating flowers never crossed my mind before, not that I lack cooking imagination, or anything of the kind, but because having flowers around me causes a shift in my mood, giving me a feeling of wonderment and peace, and I've preferred admiring them than eaten them.
However, as my palate has evolved and my desire to experiment in the kitchen has broadened, I decided to use a few edible flowers and fruits I have in my garden to add a lovely touch to my salad.
I paired the sweeteness of gorgeous strawberries, the mild and fresh flavor of lovely pansies with the peppery taste of vibrant nasturtiums with arugula, radish and boiled egg. Did it work? Probably so, as I prepared this salad twice last week.
When I look at radishes I keep wondering how delicious and vibrant in color they are, and like gorgeous-looking strawberries, they simply inspire me to photograph them, again and again...
The beauty of this salad is in the freshness of the ingredients, and that's the idea - use ingredients that are local and fresh, ingredients that are your favorites. Salads are such a venue of creativity, have fun while creating your own.
This is a dish full of vitamins, taste, color and texture, it's a simple salad you will want to eat over and over again.
♥ boiled egg
♥ pansies & herbs you have handy
♥ olive oil, lime juice, salt & ground pepper
Toss all salad ingredients together, add a drizzle of olive oil, salt, freshly ground pepper and freshly squeezed lime (or lemon if you prefer) juice, sprinkle all fresh herbs you have handy. Taste and adjust seasonings to your liking.
This salad gets better as it sits and the flavors mesh together, so if you can, let it chill for a few minutes before enjoy it.