Spring Salad with Edible Flowers and Dandelion Greens
A fresh and vibrant salad celebrating the spring season, featuring dandelion greens, edible flowers, and juicy oranges.
Ingredients
Salad Base
- 5 handfuls spring salad mix Look for organic varieties for peak freshness.
- 1 bunch dandelion greens or watercress Choose young leaves for a more tender texture.
- 1 handful wisteria flowers Ensure they are edible and pesticide-free.
Veggies and Fruit
- 1/2 English cucumber chopped Crisp and mild, perfect for adding crunch.
- 1 orange peeled and chopped Feel free to use a blood orange for a unique twist.
- Zest of 1 orange Adds a wonderful aromatic flavor.
Dressing
- 2 tablespoons balsamic vinegar Opt for high-quality or aged for depth of flavor.
- 2 tablespoons extra virgin olive oil A fruity oil can enhance the overall taste.
- 1 tablespoon maple syrup A natural sweetener to balance acidity.
- 1 teaspoon Dijon mustard For a whisper of tanginess.
- Juice of 1/2 orange fresh juice Fresh juice is key!
- Salt & pepper to taste
Instructions
Dressing Preparation
- Gather a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, orange juice, and salt and pepper until well combined.
- Gradually drizzle in the olive oil while whisking continuously until the dressing emulsifies. Set aside to let the flavors meld.
Salad Preparation
- In a large mixing bowl, combine the spring salad mix and dandelion greens and toss gently.
- Fold in the chopped cucumber, orange pieces, and orange zest.
Assembly
- Transfer the salad mix onto a serving dish and scatter the pulled edible flowers on top.
- Just before serving, drizzle the homemade dressing over the salad and toss gently.
Notes
The dressing can be made a day in advance and stored in the refrigerator. Avoid over-dressing the salad.