Spring Green Salad with Chive Blossoms
A classic spring salad that lets the blossoms do the work. Simple enough for a weeknight, pretty enough for company.
Servings 4 servings
Ingredients
- 5 oz mixed greens or butter lettuce
- 0.3 cups cup chive blossoms whole or florets separated
- 2 tbsp. chive blossom vinegar or white wine vinegar
- 4 tbsp. good olive oil
- 1 tsp. Dijon mustard
- 1/3 tsp. tsp flaky sea salt
- 1 pinch pinch cracked black pepper
Instructions
Make the Dressing
- Combine 2 tablespoons tbsp chive blossom vinegar (or white wine vinegar), 4 tablespoons tbsp good olive oil, 1 teaspoons tsp Dijon mustard, 1/3 teaspoons tsp flaky sea salt, and 1 pinch pinch cracked black pepper in a small jar. Shake well to emulsify. Taste and adjust seasoning.
Dress the Greens
- Place 5 oz mixed greens or butter lettuce in a large bowl. Drizzle with just enough dressing to lightly coat. Toss gently.
Add the blossoms and serve
- Transfer to a serving platter or individual plates. Scatter 0.3 cups cup chive blossoms, whole or florets separated over the top. Serve immediately.
Notes
Add shaved radish, soft-boiled egg, or crumbled feta to make it more substantial. The chive blossom vinegar in the dressing reinforces the flavour of the blossoms in the salad. Well worth making if you have it.