This was my salad at lunch today...
I’m following up on the calendula post with this photo of my lunch salad. The base was lettuce (Breen, Outback, and Rouge Grenobloise, for those who worry about such things) with roughly torn leaves of mint and parsley. Then, I broke up some chive and calendula flowers and tossed the individual florets over. All from the garden. I doused it in a garlicky vinaigrette and enjoyed. A perfect salad for a late-spring lunch.
I have to say that my dressing rather overwhelmed the flavor of the calendula petals, so I’m not sure exactly what they taste like. I definitely noticed the chives, though – so nice to get just a hint of onion.
Rose and pansy petals also work well in salads. Just make sure that they haven’t been sprayed with anything poisonous.
