By Libbie Summers
Photography by Chia Chong
Recipe by Brenda Anderson
Fashion Stylist Brooke Atwood
Flowers by Ashley Woodson Bailey
Artwork by Katherine Sandoz
Model April Johnston
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.
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