Edible Cut-flower SALAD RECIPE’S
Mercedes – RED BLOOMING SALAD
Prepare the dressing separately and lay it at the base of the plate before you place your vegetables, poultry or seafood, leaves and finally Cut-flowers – all in that order.
This method is paramount as it stops the dressing weighing down the leaves and Cut-flowers.
Cut-flower – Geranium and tri-colored Violas
Leaf – Mix in even portions of (baby leaf) red cos lettuce and red cabbage.
Nut – Crushed pistachios
Vegetable – Beetroot hearts, Radish (finely sliced and soaked in beetroot juice) and red beans
Fruit – Fig and peeled mandarin
Seafood – Trout (pan fried)
Dressing – Finely diced half red onion and garlic, dash of sesame oil, pomegranate juice, dash of red capsicum paste and Himalayan salt.
Blooming ALERT – Remove pistils and stamens before eating.