Edible Valentine Bouquet

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 Edible Valentine Bouquet

 

 

 

 

 

 

 

 

Last Valentines Day I served my family and friends a beautiful bouquet of greens peppered with edible flowers as the first course for lunch. Everyone was delightedand it made me so happy to hear they were going to do the same thing for their special someone! You can create your own bouquet and use whatever vegetables or fruits you would like just make sure not to make the bouquet too big otherwise you will have a honker of a salad and wont have room for the main course. Keep it delicate.

WARNING! Not all flowers are edible so make sure you purchase them at your market and they are marked “edible”. Here are some flowers that are, Lavender,Nasturtium, Pansy, Rose, Violet, Dandelion. If you can’t find edible flowers using nuts like walnuts, pecans, cashews, and fruits such as raspberry’s, blueberries, pomegranates, baby Roma tomatoes, sectioned grapefruit and oranges to decorate your bouquet would be fine!

VALENTINES BOUQUET 1

MAKE THE DRESSING FIRST

MUSTARD VINAIGRETTE BBOL

SHALLOT VINAIGRETTE

1 tablespoon Dijon mustard

1 tablespoon finely chopped shallot

¾ cup extra virgin olive oil

2 tablespoons rice wine vinegar

1 tablespoon apple cider vinegar

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

Combine the mustard and shallot in a bowl, and whisk in the olive oil slowly. Continue to whisk to incorporate all the ingredients until smooth. Add the rice wine vinegar,apple cider vinegar, and lemon juice. Whisk again to blend all ingredients until homogenized. Add salt and whisk. Set aside.

VALENTINES BOUQUET 2

Makes 4 servings

Place 4 serving plates into the freezer

TO MAKE THE BOUQUET

If available use organic produce

8 Romaine Lettuce leaves

8 red lettuce leaves

8 sprigs watercress leaves pulled off

1 medium cucumber sliced thin

12 fresh basil leaves

6 parsley stems, leaves pulled off, discard stems

2 cups of wild or baby Arugula

12 fresh mint leaves

8 pieces of frisee lettuce torn up

Pinch of kosher salt and black pepper

2 to 3 edible flowers per plate

Ribbon to tie your bouquet together and form a bow to start your bouquet.

Place two pieces of Romaine lettuce on top of each other and fan out. Place two pieces of the red leaf lettuce on top of the Romaine. You now have your base to fill your bouquet.

Add the watercress 3 to 4 cucumbers slices basil, parsley leaves, arugula and mint. Wrap the bottom part of the bouquet with ribbon and tie a bow. Remove the plates from the freezer and gently lift your bouquet and place them on the plate. Drizzle 2 tablespoons of dressing over each bouquet. Sprinkle with a pinch of kosher salt and cracked black pepper. Place the edible flowers on top of your finished bouquet. No more than 3.

VALENITNES BOWL OF FLOWERS SALAD

4 Servings

Love,

Cristina

If you don’t have the time to do individual bouquet, a big beautiful salad bowl filled with these earthly delights makes a stunning presentation!

T: Cristinacooks 

F: Cristina Ferrare 

I: Cristina Cooks 

P: Cristina Ferrare