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Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons
Serves 6
Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. Despite the blue, pink, and purple hues of bachelor’s buttons, also known as cornflowers, their flavour is fresh and green. The dressing comes together with a bachelor’s button vinegar made in advance by infusing the flower heads into apple cider vinegar for a bright, subtly sweet flavour. If you can’t find bachelor’s buttons, you can use nasturtium or violas.
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Ingredients
Bachelor’s button vinegar
- 8 to 10 bachelor’s button flower heads
- 1/3 cup (80 mL) apple cider vinegar
- 1 Tbsp (15 mL) Bachelor’s Button Vinegar
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) honey or maple syrup
- 20 young asparagus spears
- 5 oz (140 g) mixed seasonal baby greens
- 10 to 15 sorrel leaves (optional)
- 1 cup (250 mL) sliced radish
- 1 cup (250 mL) snap peas
- 15 to 20 bachelor’s buttons or other edible flowers such as violas, for garnish
Nutrition
Per serving:
- calories 121
- protein 4 g
-
total fat
7 g
- sat. fat 1 g
-
total carbohydrates
12 g
- sugars 5 g
- fibre 4 g
- sodium 25 mg
Directions
01
For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.
02
For dressing, in small Mason jar, combine 1 Tbsp (15 mL) of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
03
In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 in (5 cm) pieces.
04
In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.
