My husband Tony knows how much I love fresh herbs. I grow them year round inside and outside our home. I use them in my cooking all the time because they enhance the flavor of any dish you prepare. Using fresh herbs are perfect when you are cooking low cal recipes by brightening up the flavor so you don’t miss the fat or less salt.
The other evening Tony came home with a beautiful bouquet of fresh herbs with edible flowers wrapped in a lovely ribbon. As I looked at the bouquet I realized that everything in there was suitable for eating, and that gave me an idea. I decided to experiment and make a bouquet using fresh lettuce leafs, watercress, wild arugula, cucumbers, frisee, herbs and edible flowers, wrap them with a ribbon so it would look like a bouquet and serve it as a first course for dinner on Valentines day. You expect a bouquet on Valentines Day but not one you can eat!
Of course for those of you who know me you know that I always try recipes and ideas out first before I serve them to anyone to make sure everything works and will taste perfect.
I was so happy with the outcome of my bouquet. I think when you serve these everyone will be surprised, it’s different, looks beautiful and no one will be expecting it which I love!
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 won’t have room for the main course.
WARNING! Not all flowers are edible so make sure you purchase them at your market.
Here are some flowers that are “edible” Lavender, Nasturtium, Pansy, Rose, Violet, Dandelion.
MAKE THE DRESSING FIRST
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 to blend all ingredients until smooth. Add salt and whisk.
Makes 4 servings
Place 4 serving plates in the freezer
TO MAKE THE BOUQUET
If available use organic produce
2 Romaine Lettuce leaves
2 red lettuce leaves
7 sprigs watercress
5 slices cucumber sliced thin
5 to 6 fresh basil leaves
4 to 5 parsley stems, leaves pulled off, discard stems
A handful of wild or baby Arugula
6 fresh mint leaves
2 pieces of frisee lettuce torn up
Pinch of kosher salt and black pepper
4 to 5 edible flowers
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, cucumbers, basil leaves, 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 a pinch of kosher salt and cracked black pepper.
Place your edible flowers on top of your finished bouquet.
4 Servings
Enjoy!
Happy Valentines Day!
Love,
Cristina
