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Herb Salad with Edible Flowers

by The Devil Wears Salad

Bring the glorious spring blooms into the kitchen and create this herbaceous salad with edible flowers. Delicate, aromatic and sophisticated, this recipe screams beautiful and may be even way too pretty to eat.

Herb Salad with Edible Flowers

Things to Know About Edible Flowers

Edible flowers have allowed home cooks and chefs alike to transform our dishes into an aesthetically pleasing plate of food. Once perhaps only something the elite few could get their hands on, edible flowers are much easier to come by these days.

Types of Edible Flowers

There are quite a few different varieties of edible flowers. From the fragrant lavender flowers to the saffron flavoured marigolds, we are actually quite spoilt for choice!

Some of the more common edible flowers include: nasturtium, violets, marigold, calendula, dandelion, dahlia, pansy, orchid, squash blossoms, dianthus, snapdragon and calendula.

Where to Buy Edible Flowers?

You can find edible flowers at your local farmer’s market or fine food grocer.

They usually come in pre-packed punnets of different varieties. I can never decide which ones to buy as they are all simply so beautiful!

Variety of edible flowers

What to Look for When Buying Edible Flowers?

Before purchasing your edible flowers, do check that they are free of mold. If you’re able to purchase your edible flowers in a loose manner, that would be your best bet so that moldy flowers can’t be hidden amongst a pre-packaged format.

Make sure the petals are not droopy or starting to wilt or brown. They should be perky with bright colours and a slight sheen. If they’re looking a little dull, it’s on its way out.

Make sure the petals are not droopy or starting to wilt or brown. They should be perky with bright colours and a slight sheen. If they’re looking a little dull, it’s on its way out.

How to Store Edible Flowers?

Edible flowers don’t have a very long shelf life. I always use them immediately when I purchase them. I have kept them in the fridge overnight, and they did alright albeit less fresh than the day I bought it.

Edible flowers can’t be frozen and stored for later use. After defrosting, they wilt completely and lose their form.

Why I Selected These Salad Herbs

Herb salads have been around for quite some time. For us herb lovers, nothing quite as delicious as combining a ton of herbs we know and love and being able to eat them all together. The combination of herbs, however, is important and based on their flavours, this is why I selected these 5 salad herbs.

Chervil, mint, parsley, basil

Flat-leaf parsley: Also known as Italian parsley, this is perhaps one of my most used herbs throughout my salad repertoire. In comparison to the curly parsley, it has a more intense flavour, slightly bolder and definitely more robust.

I like its grassy undertones which provides for an overall clean and mild taste.

Basil: Ah! The “king of herbs” as dubbed by many chefs and cooks; or the “royal herb” according to Ancient Greeks. There are many varieties of basil but for this salad, the normal, green-leafed sweet basil was selected. The common variety is quite pungent with clove-like flavours and is sweet to smell and taste.

Perhaps the most common use of basil is to make pesto sauce whilst it is also the perfect partner to tomatoes. This Charred Truss Tomato Salad with Stracciatella and Pesto is a wonderful example of how to consume this widely used herb.

Chervil: A member of the parsley family, fresh chervil is one of my favourite herbs. I adore how delicate and unobtrusive it is whilst still being able to have a very subtle flavour. It’s always lingering in the background, and when it does finally surface, you’re glad to have included them in the recipe.

Fresh chervil is a sophisticated herb, gentle in its anise-like flavours and brings warmth to a dish.

Mint: Quite the opposite to the chervil, mint is loud and highly aromatic. Hence, we have only added a small dose of this herb into the recipe. At the same time, they are much needed as it is sprightly and brings about that coolness to the tongue. It helps to lift the overall flavour profile of all the herbs combined.

Watercress: Is watercress a herb or a vegetable? I’m going to say both as some have stated it’s a herb native to Europe whilst others have said it’s a leafy vegetable. I have even read that it is sometimes considered a weed! I have to admit that sometimes it certainly feels that way when I eat them with stalks and all as we did in our Gem Avocado and Watercress Salad! But I love it!

Either way, a watercress is the best way to add a little kick to any salad. Its aromatic and distinctive peppery tastes can’t be mistaken for any other herb. I have added a full cup of watercress leaves to this recipe, giving it a real boost to its herbaceous counterparts.

Watercress

Why I Love Herb Salad with Edible Flowers

I wanted to create a really pretty salad, and when I was at my fine food grocer, they had a wonderful array of edible flowers. Pre-packaged in so many different varieties grouped in colours, flower type or just a gorgeous variety of blooms.

I always spend too much time in this section of the grocer because I can never decide which ones I want to get.

But on this day, I gravitated towards the mix of flowers as I was drawn to the intense colours and different shapes and sizes. Right next to the edible flowers was a wall of fresh herbs and a recipe popped into my head instantly.

However, which herbs to choose? It is a delicate balance of herbs so that one does not overpower another. I also knew I’d have to add some crunch, so seeds and paprika almonds came to mind.

The flavours are wonderful. No need to drown it in dressing. Some good olive oil and a squeeze of lemon will do.

How to Make Herb Salad with Edible Flowers

How to Make the Paprika Almonds

Preheat the oven to 180°C or 350°F.

Coat almond slivers with ½ tsp of sweet paprika, 1 tsp of olive oil and season with salt.

Put it on a sheet pan and roast for 10 mins in the oven.

When completed, remove the sheet pan and set aside to cool.

If you like a tinge of heat in your salad, you can replace the sweet paprika with hot paprika.

How to Make the Rest of the Salad

Bring a small saucepan of water to the boil. De-string peas and blanch for 2 minutes.

Whole peas

Chop all the parsley, chervil, basil and mint to yield the relevant cup measurements.

Pick the leaves of the watercress to yield 1 cup. Discard the stalks.

Select some of the prettiest edible flowers for garnish and set aside.

How to Assemble the Salad

In a medium sized mixing bowl, add the herbs, watercress, peas, ½ of the roasted almonds, ½ of the pepitas, ½ of the sesame seeds and ½ of the edible flowers. Toss delicately with 1 tbsp olive oil, juice of ½ lemon and season generously with salt.

Select a nice serving platter and place the tossed salad in a nice big heap in the centre.

Place the rest of the edible flowers, pepitas, almond slivers and sesame seeds around the salad.

Place the edible flowers you had selected for garnish in strategic places so it’s nice and prominent.

Season with salt and pepper to taste.

Serve immediately.

This is not a salad you can make ahead of time. You can get some of the elements pre-done such as the peas and almonds. But all the herbs and edible flowers should be prepared when you’re ready to eat.

It’s also not a salad that can be left out for long periods so not a great option for an all-day party. It should be consumed during a meal period.

No doubt you’ll be able to elicit a few “wow” comments from your dinner party guests! It truly is just a wonderful showcase of edible flowers!

That’s all!

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Herb Salad with Edible Flowers

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Herb Salad with Edible Flowers
Print Recipe
5 from 10 votes

Herb Salad with Edible Flowers

Bring the glorious spring blooms into the kitchen and create this herbaceous salad with edible flowers. Delicate, aromatic and sophisticated, this recipe screams beautiful and may be even way too pretty to eat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: International
Keyword: Easy, Festive, No Cook, Spring Salad
Dietary: Dairy Free, Egg Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian
Food Group: Nuts, Seeds
Servings: 4 people
Calories: 167kcal
Author: Amy Chung

Ingredients

Salad

  • ¼ cup almonds, slivers
  • ½ tsp paprika
  • tbsp olive oil, divided
  • 12 peas
  • 1 cup flat leaf parsley
  • 1 cup chervil
  • ½ cup basil
  • ¼ cup mint
  • 1 cup watercress
  • 75 g edible flowers
  • ¼ cup pepitas
  • 1 tbsp sesame seeds
  • ½ lemon
  • salt, to taste
  • pepper, to taste

Click on the toggle below for conversion to US Cooking Units.

Instructions

Salad

  • Preheat the oven to 180°C or 350°F.
  • Coat almond slivers with ½ tsp of sweet paprika, 1/2 tbsp of olive oil and season with salt. Put it on a sheet pan and roast for 10 mins in the oven. When completed, remove the sheet pan and set aside to cool.
  • Bring a small saucepan of water to the boil. De-string peas and blanch for 2 minutes.
  • Chop all the parsley, chervil, basil and mint to yield the relevant cup measurements.
  • Pick the leaves of the watercress to yield 1 cup. Discard the stalks.
  • Select some of the prettiest edible flowers for garnish and set aside.

Assembly

  • In a medium sized mixing bowl, add the herbs, watercress, peas, ½ of the roasted almonds, ½ of the pepitas, ½ of the sesame seeds and ½ of the edible flowers. Toss delicately with 1 tbsp olive oil, juice of ½ lemon and season generously with salt.
  • Select a nice serving platter and place the tossed salad in a nice big heap in the centre.
  • Place the rest of the edible flowers, pepitas, almond slivers and sesame seeds around the salad.
  • Place the edible flowers you had selected for garnish in strategic places so it’s nice and prominent.
  • Season with salt and pepper to taste.
  • Serve immediately.

Equipment

Chopping Board
Lemon Lime Squeezer
Spatula
Colander

Notes

  • You can add other herbs and leaves such as coriander, dill, chives, lamb lettuce and rocket.
  • For a little heat, coat the almond slivers with hot paprika instead of sweet paprika.
  • Sesame seeds can white or black and can even be substituted by nigella seeds.
  • You can substitute pepitas with sunflower seeds or perhaps even add to the salad.
  • You should be able to find edible flowers at the farmer’s market or a fine food grocer.

Nutrition

Calories: 167kcal | Carbohydrates: 10g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 589mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2689IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 4mg
Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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7 comments

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7 comments

Avatar
Mama Maggie's Kitchen November 18, 2020 - 6:52 pm

5 stars
This looks insanely, incredibly good. Yummy!

Reply
The Devil Wears Salad
The Devil Wears Salad November 23, 2020 - 12:42 pm

Thank you so much!

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Avatar
FOODHEAL November 17, 2020 - 2:13 pm

5 stars
Oh My Goodness! This plate is gorgeously beautiful! The healthiest salad, packed with a lot of antioxidants.

Reply
The Devil Wears Salad
The Devil Wears Salad November 23, 2020 - 12:39 pm

Thank you! Some clean eating happening here!

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Avatar
Chef Dennis November 17, 2020 - 1:49 pm

5 stars
This Herb Salad with Edible Flowers looks really scrumptious! I will add this on our menu tomorrow.

Reply
Avatar
Emily Flint November 17, 2020 - 3:22 am

5 stars
I love edible flowers and this salad with all of the beautiful herbs sounds delicious!

Reply
The Devil Wears Salad
The Devil Wears Salad November 23, 2020 - 12:38 pm

Aren’t they just so gorgeous? My biggest issue is always which ones to get!

Reply

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