Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes
The idea started out simply to serve my grilled burgers with less carbs and more greens…and yellows, reds, oranges, pinks, and purples. And while there is nothing particularly extraordinary about a hamburger with lettuce and tomato, who wouldn’t be delighted with this vibrant presentation?
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fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing
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
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