Barbara Adams: Zucchini Blossom Salad, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Zucchini Blossom Salad
Recipe

This salad offers an irresistible riot of colors, textures and flavors. Of course you could just toss the blossoms in with the greens, but I prefer to showcase them by arranging them on top of the salad before serving.

Ingredients

Serves 4–6

4	cups	mixed greens salad mix
1	cup	red cabbage, chopped
1	small	carrot, grated
1/2	small	red onion, sliced thinly
4	small	red tomatoes, quartered
8–10		zucchini blossoms
2 1/2	teaspoons	good quality balsamic vinegar*
1/4	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
1/4	cup	extra virgin olive oil

*Lower quality vinegar is too acidic, and will overpower the salad.

Directions

Combine the greens, cabbage, carrot, onion, and tomatoes together in a spacious bowl and toss.
Combine the balsamic vinegar, salt, and pepper in a spacious bowl and slowly whisk in the olive oil, forming an emulsion. For detailed instructions read, " How to Make an Emulsion".
Dress the salad with the oil and vinegar, tossing gently to coat.
Arrange the blossoms over the salad and serve.

Preparation time: 10+ minutes.

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	How To:
	Wash Greens

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