by Heather Schmitt-Gonzalez / Monday, July 11, 2011
Fruit and Grains Salad w/ Edible Flowers and Strawberry Vinaigrette (inspired by Garden Spells for Cook the Books)
an original from the kitchen of girlichef
2 Tbs. champagne or white wine vinegar
1 shallot, chopped
3 strawberries (or 2 if very large)
~1 Tbs. lemon balm, chopped
⅓ c. neutral/light flavored oil (like grape seed)
1 Tbs. water
freshly ground black pepper
4 c. mixed lettuces, ripped or sliced into big-bite-sized pieces
1 c. cooked brown rice
1 c. cooked barley
1 c. blueberries
1 c. strawberries, halved if large
1 c. chunked sugar kiss melon (or cantaloupe)
1 c. mulberries
handful of edible flowers/petals (nasturtium + a few of their leaves, marigold, yucca, strawberry, thyme)
¼ c. chopped, mixed herbs (basil, lemon balm, thyme, mint, chives)
½ c. toasted, chopped nuts (macadamia &/or pecans)
Place everything in the jar of a blender and whirl it all up (salt and pepper, to taste). That's it!
Basically, just combine everything so that it looks pretty in a large, shallow serving bowl.
Toss your lettuces together if you're using more than one kind and then cover the bottom of the bowl. Spread out your grains and fruits. Sprinkle everything with the herbs and flowers/petals. Add the nuts. Let everybody dish out portions and pass the vinaigrette and pepper mill.
*More enchanting Sarah Addison Allen selections... The Sugar Queen (my favorite), The Girl Who Chased the Moon, The Peach Keeper (not as food centered as the others, but equally charming)*
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.