Monthly Archives: July 2019

Edible Flower Salad with Lemon-Poppy Seed Dressing

Salads
  • 1 ounce ricotta salata cheese
    2 tablespoons olive oil
    1 tablespoon fresh lemon juice
    2 teaspoons honey
    1 teaspoon poppy seeds
    1/4 teaspoon salt
    3-4 cups mixed salad greens
    12 nasturtium flowers (taste slightly peppery)
    16 borage blossoms (taste like cucumber)

Shave ricotta salata cheese into strips with a vegetable peeler; set aside. Place olive oil, lemon juice, honey, poppy seeds and salt in a small jar. Cover jar and shake vigorously to combine. Place mixed greens in a large bowl and toss with dressing. Sprinkle with ricotta salata and top with nasturtium and borage flowers. Makes 4 salads.