Mixed Greens Salad With Freshly Shelled Peas And Edible Flowers Food

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.

EAT YOUR GREENS SALAD

Steps:

• For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
• For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.

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.

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.

BARLEY SALAD WITH HERBS

Steps:

• Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
• Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Stir in barley and herbs. Serve warm.