Strawberry salad with endive and edible flowers
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This vibrant, juicy salad is made with strawberry slices mixed with torn endive leaves, chives, and walnuts, which add a warm, rich flavor and crunch. Edible flowers are the cherry on top. They add a bright, striking appearance and spicy notes that complement the sweet strawberries. These flowers can be purchased online or in specialty stores (the packaging should specifically indicate they are edible). Use a variety to give the salad a summery floral feel. Dress it with a Chardonnay-based vinaigrette and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups sliced strawberries
- 1 tbsp Chardonnay vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons toasted walnut oil
- 6 cups torn red leaf lettuce
- 2 heads red endive, leaves separated
- 1/3 cup chopped fresh chives
- 1/4 cup finely chopped toasted walnuts
- Edible flowers, for serving
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Recipes with similar ingredients: strawberry, walnuts, leaf lettuce, endive salad, edible flowers
Cooking the dish according to the recipe:
- Combine vinegar and mustard in a large bowl. Gradually stir in the nut butter until smooth.
- Add the lettuce, endive, strawberries, chives, and walnuts to the vinaigrette. Season with salt and pepper to taste and toss. Sprinkle with edible flowers.
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