April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.
Edible Flowers in the Salad:
- marigold – bright orange petals, some with red tips
- johnny jump up – small purple petals
- nasturtium – large orange flower
- pansy – large dark violet-purple flower
- borage – tiny blue petals
Ciao Fiore! is an enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. My Co-Chefs Norma from Platanos, Mangoes & Me! and Debi from Table Talk will meet me in the virtual Italian cucina to create a captivating five-star three-course meal enhanced with edible flowers and herbs dal giardino. Ciao Fiore! is a Virtual Restaurant participating inThe 5 Star Makeover Cooking Group “Restaurant Wars” Competition.
Place cleaned, trimmed ferns in boiling water for 4 minutes then plunge in an ice bath. Toss cooled ferns with olive oil, a squeeze of lemon, and sea salt. Lightly dress tatsoi and arugula with a splash of olive oil and lemon juice. Scatter petals over the salad.
- 1 T. dijon mustard
- 1 T. lemon juice
- 1 minced clove garlic
- 3 T. olive oil
- salt & pepper
Combine mustard, lemon juice, and garlic. Whisk in olive oil, season to taste. Gently toss diced Yukon gold potatoes and diced avocado with the Dijon dressing. Spoon potato and avocado over the tatsoi and arugula then arrange the fiddleheads around the salad. Finish with a sprinkling of a few more petals plus garnish with a whole flower.
For a fresh springtime experience, enjoy fiddlehead & flower salad with a glass of dry rosé!
(eat flowers and fiddleheads in moderation
taking care to choose edible varieties)