Fresh Herb Salad with Edible Flowers

Edible flowers are sold at many grocery stores. Tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses or flowers from any culinary herb.  



small butterhead lettuce
1 cup
baby arugula leaves
1 cup
fresh purslane or baby spinach
1 cup
watercress leaves
1⁄2 cup
loosely packed fresh basil leaves
1⁄2 cup
snipped fresh Italian parsley
1⁄2 cup
sorrel leaves
1⁄2 cup
baby mustard greens or collard greens
1⁄3 cup
snipped fresh chives
1⁄4 cup
snipped fresh chervil
2 tablespoons
snipped fresh dill
1 cup
edible flowers


Wash and gently pat dry butterhead lettuce, all herbal greens and edible flowers. Tear apart butterhead lettuce and any large-leafed herbs. In a large salad bowl, toss together all greens except flowers. Toss with Mustard Dill Dressing until well coated, and garnish with edible flowers. Serve immediately. (Recipeā™¦418)