As we move into cooler weather I see our salad garden is a bit uneven. We have lots of greens for cooking, mesclun, racdiccio and arugula but sometimes I begin to crave a crunchy salad that’s packed with flavor and color. So I broke down and purchased some lovely local Romaine lettuce. The garden pantry contributed radiccio, which we cut at the soil line instead of pulling because the plants often produce a second head.
In spite of some near frosty nights we still have some of my favorite edible flowers. Nasturtiums add color, a wonderful fresh peppery bite and the anise hyssop echoes the tarragon with it’s own sweet anise flavor. Each anise hyssop flower head is actually dozens of tiny flowers that I stripped from the stem. Mild flavored calendula petals are twisted away from the head and sprinkled like confetti over the greens.
1 head Romaine lettuce
1 small head radicchio
1 rounded tablespoon fresh tarragon leaves
(if fresh tarragon is unavailable use a small handful of parsley)
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 small clove garlic, minced or pressed
Edible Flower Mixture
I gathered about one cup edible flowers not packed, this was about eight nasturtium blossoms, 2 flower heads of anise hyssop, and half a dozen calendula flowers. Always use flowers that are not sprayed with chemicals.
Rinse, dry and tear salad greens into bite size pieces. The tarragon leaves can remain whole. Mix dressing ingredients and toss with greens. Add salt and pepper to taste. Sprinkle the flowers over the salad greens, do not toss and serve. Serves 2-4.