Rose Petal Salad

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This is creative and beautiful to add color and flavor to a salad with fresh roses. A lovely touch for a small luncheon as the salad is plated individually.

Ingredients

  • 2 Belgian endives, trimmed and separated into leaves
  • 1 head Bibb lettuce, washed, patted dry and torn into bite-sized pieces
  • 1/4 C. pine nuts, unsalted
  • Petals from at least four large rose blooms (pink or red), remove nibs, tear into pieces or leave whole (see note)
  • 6 Tbs. raspberry vinegar
  • Salt to taste

Directions

Divide the endive leaves among four chilled salad plates, arranging them decoratively. Top with the Bibb lettuce. Sprinkle with pine nuts and rose petals. In a small bowl, whisk the olive oil into the vinegar and season to taste with salt. Drizzle over salads. Serve immediately.

Note: the petals must be clean and pesticide-free. Rose petals bruise easily, so you might want to use them whole. For a more festive look, use bright orange petals sliced thin and sprinkled over any green salad.

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