Ingredients:

  • 5 oz baby arugula or spring mix
  • 2 cups sliced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh Nasturtiums
  • 1/4 cup Borage flowers
  • 1/4 cup Marigolds or Calendula
  • 2 tbsp Chive blossoms
  • 1 tbsp edible Violas or Pansies
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp rose water
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prepare the floral bath. Fill a bowl with ice and cold water. Gently submerge the nasturtiums, borage, marigolds, chive blossoms, and violas for 5 minutes until the petals feel firm and rigid. Note: This prevents wilting later.
  2. Dry the flowers. Use a lint free paper towel to pat the flowers dry very gently, or use a salad spinner on the absolute lowest setting. Note: Excess water will dilute your dressing.
  3. Combine dressing base. In a small jar, pour in the extra virgin olive oil, apple cider vinegar, and honey.
  4. Add aromatics. Stir in the rose water, sea salt, and cracked black pepper.
  5. Emulsify the dressing. Shake the jar vigorously for 30 seconds until the mixture is velvety and opaque.
  6. Prep the greens. Place the baby arugula, sliced cucumber, halved cherry tomatoes, and red onion in a large mixing bowl.
  7. Coat the salad. Drizzle the rose salad dressing over the greens and toss gently until every leaf has a thin, glistening coat.
  8. Plate the base. Divide the dressed greens among four chilled plates, creating a small mound in the center.
  9. Apply the garnish. Using tweezers, strategically place the ice bathed flowers on top of the greens. Note: Space them out to avoid clumping.