Whether you are throwing a bridal shower, hotsing a dinner party, or just want to plan a girls night; get creative with your food. Edible flowers are a great way to dress up a meal in both taste and display. Your guests will be impressed and you will feel like you are throwing a big city event. Check out this great salad recipe with edible flowers.
Hearts and Flowers Salad
Adapted from "Kosher by Design Entertains," by Susie Fishbein (Mesorah Publications, $34.99).
5 ounces baby arugula leaves
10 fresh chives, sliced into 2-inch pieces
1 carrot, coarsely grated or 3/4-cup pre-bagged shredded carrot
1 jicama, peeled and thinly sliced, or 6 ounces deli-sliced turkey or chicken (to be cut with a cookie cutter later)
8 edible flowers, any combination (available in the produce section of most supermarkets)
up olive oil
1/2cup Moscato di Asti or Champagne
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a large bowl, combine arugula, chives and carrots. Add in petals from 4 of the flowers. Toss.
Place jicama slices in a stack. With a small heart-shaped cookie cutter, cut out stacks of hearts. Set aside.
Prepare vinaigrette. In a tall container, with an immersion blender, emulsify the oil, Moscato or Champagne, lemon juice, pepper and salt. If doing by hand, whisk vigorously until emulsified.
When ready to serve, add 3 to 4 tablespoons of dressing to bowl of salad. Toss. Dip remaining 4 whole flowers into extra vinaigrette. Arrange hearts and flowers on top of salad.
