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Flower Salads

Flower Salads

The use of various parts of plants as salad dressings took place several centuries ago. At the moment, the cuisine of many world countries include a lot of extravagant dishes that would not have such a unique taste without adding different elements. And in this material we will talk about exactly what floral varieties are used in the preparation of salads in modern culinary art.

How to use flowers for salads

Most often, salads are added to plants such as: borage, spinach, asparagus, celery, rapunzel, field quinoa, zirconium, and so on. As a rule, most often these seasonings are used by chefs from France, but the unique rules for making foreign dishes came to Russia.
So, the basic rules for the use of plants for salads are the following points:

  • Only fresh flowers and young leaves of salad plants should be added to salads;
  • The ingredients for the dish are thoroughly washed out of dirt and debris, dried and only used in this form in the future;
  • The leaves will not turn brown if they are torn apart with their hands, and not cut with the help of cutlery.

After adding the salads are thoroughly mixed and diluted with sunflower oil, which removes the possible bitterness, making the dish more delicious. It is best to serve such dishes in wooden or ceramic salad bowls, as other materials can cause oxidation, which does not have a very positive effect on taste.

Several popular flower salads

The most popular dishes (at least in France) are French and “Rainbow”. The first has the following combination of ingredients: one portion of herbs (here you can use basil, parsley or tarragon); five parts of a mixture of young leaves of Eruki, dandelion, sorrel or salad mustard; one part of a mixture of petals and flowers of calendula, violet, borage, or nasturtium. All this is seasoned with salt, pepper and olive oil to taste.
Salad "Rainbow" is made from the following ingredients:

  1. thickened fennel stalk (1 piece), which, if desired, can be replaced with several leaves of Chinese salad and dill;
  2. pansy flowers (15 pieces), the best of blue-violet color;
  3. Nasturtium flowers (15 pieces).

All this is filled with a mixture of orange juice (one tablespoon), olive oil (two tablespoons), flower vinegar (one tablespoon), salt and pepper. The dish is thoroughly mixed and served on the table under the roast.
As you can see, the flowers have long been not just a decoration of our house, but also a sort of treat that adds to the various dishes the richness and sharpness of taste. Some varieties are used in many dishes, so that any florist will be pleased to grow pot plants, which will later become an excellent addition to their favorite food.