When asked “who’s coming to dinner” I’m full of pride to say my husband and son. It’s never “only my husband and son”. They are everything and they love spicy food and I love them….so natch a festive table was in order for a meal where hot pepper sauce hugged every dish.
A stunningly adorned setting and a beautiful girl can make a meal…so can a delicious flower.
Edible Flower Salad with Lemon Thyme Dressing and Crispy Prosciutto
serves 6, (makes 10 ounces of dressing)
What you need:
6 thinly sliced pieces of prosciutto
6 ounces vegetable oil
4 ounces rice vinegar
Juice and zest of two lemons
1 tablespoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups spring greens, rinsed and dried
2 cups edible flowers (we used nasturtiums and pansies), lightly rinsed and patted dry
What to do:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place prosciutto on it in a single layer. Bake until crisp (about 15 minutes). Allow to cool.
In a jar with a lid, add the oil, vinegar, lemon zest, lemon juice, thyme leaves, salt and pepper. Shake well.
To Serve: Divide salad greens and edible flowers among 6 chilled plates. Spoon dressing over and top with crispy prosciutto.
Even if you aren’t a taste fan of ice cream of the neapolitan persuasion, you at least have to admit you have marveled at the ice cream graphic when you open a box. That pink, brown and white perfection got me thinking about having a help yourself ice cream dessert course and making the entire table a mosaic of neapolitan gorgeousness. So I did. And it didn’t disappoint. Cones and colorful scoops at the ready for guests to help themselves.
I could get lost in this ice cream dream for hours. And I did.