Spring flower salad with Eastern hemlock tree bud-honey dressing
A forest- and garden-to-table salad with fresh seasonal flowers and greens plus a dressing made from spring evergreen growth buds.
Servings 2
Ingredients
Salad ingredients
- 5 cups loosely packed salad greens (recommend White Russian kale or firm lettuce like Romaine)
- 2.5 cups loosely packed fresh edible seasonal flowers
Dressing ingredients
- 4 tbsp hemlock tree buds/needles - all brown stems removed
- 4 tbsp extra virgin olive oil
- 1 shot glass (appr 1/8th cup) of either fresh lemon or tangerine juice or liquid from our honey-fermented kumquat recipe
- 1 tbsp honey
- pinch of salt, or to taste
Instructions
- Chop or hand pull kale or lettuce into small bite-sized pieces. Add edible flowers.
- Add all salad dressing ingredients to blender (we used a Ninja) and blend. Pour dressing over salad ingredients, toss, then serve.