This little salad was for an editorial assignment that Ilene and I worked on for Her Cincinnati magazine this month. The column speaks to balancing the cost and quality of staples in the kitchen ~ be sure to pick up an issue and read the entire article. Since we chose to feature a high quality, fruity olive oil, (and it is summer) a salad seemed like an appropriate meal to create. We used various varieties of greens gleaned from our market visit earlier in the day, and Ilene brought a healthy bouquet of fresh herbs from her greenhouse along for a flavorful vinaigrette. Pretty straight forward. All our ingredients were fresh and seasonal, but honestly, (for me) something was missing. Something fun and a little unexpected. I walked outside and looked around my garden for that something. There they were. Actually I think they sat up just a little taller so as to be seen…happy, sun-shiny nasturtiums and light, feathery chive flowers. Those simple additions elevated the entire salad both visually, and with the subtle flavors they each added to the dish. A simple, seasonal, happy, (and completely edible) with a little splash of color salad ~ from us to you.
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- Your choice of salad greens
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- Vinaigrette
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- 1/4 cup extra virgin olive oil
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- 1/3 cup sherry vinegar
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- 1T Dijon mustard
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- 1T finely minced shallot
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- 1T finely chopped mixed fresh herbs
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- variety of edible flowers
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- 1T finely shopped capers (rinse and drained)
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- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
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- Place all ingredients in a jar with a lid and shake to mix.
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- Add a tablespoon of honey, if desired. (we did)
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- Adjust seasoning to taste.
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- Serve over salad greens immediately.
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- Add the edible flowers.
- Keeps in the refrigerator for one week.
