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
| 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.
