Edible Flower Salad

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 Flowers, Salad Recipes, Libbie Summers, A food-inspired life

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.

lunch ideas, lunch parties, Libbie Summers,

lunch locations, lunch parties, libbie summers, Flowers, edible flowers
Flower Luncheon, Lunch Parties, Edible Flowers, A food-inspired life, Libbie Summers


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