Description[]
Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE
A romp through the forest offers the ideal opportunity to appreciate nature’s gifts. And what better way to honor Tulgey Wood than by preparing a dish overflowing with fragrant flora? A generous portion of mixed baby lettuce leaves offers a lush base for a dazzling array of edible flora and a deliciously savory dressing. (Get-up-in-the-morning glories are optional!) Crisp, light, and with just a hint of sweetness, this salad is sure to make any daffodil dizzy with delight.
Ingredients[]
- ½ teaspoon saffron threads
- 3 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon minced shallot
- ¼ teaspoon kosher salt
- About 8 ounces mixed baby lettuces
- ¼ cup shelled pistachios
- About 1 cup assorted edible flowers (such as nasturtium, johnny jump ups, dianthus, snapdragon, and society garlic) or flowering herbs (such as lavender, thyme, or coriander)
Directions[]
- To make the dressing: Toast the saffron threads on a dry pan by heating a small skillet on the stove until it gets very hot.
- Remove the pan from heat, add the saffron threads, and stir them gently until fragrant, about 2 minutes.
- Put the oil into a medium bowl.
- Whisk in the saffron, vinegar, shallot, and salt.
- To make the salad: In a large salad bowl, combine the lettuces, pistachios, and flowers and herbs, and toss with the dressing to coat.
- Serve immediately.
Yield: 4 to 6 servings