Don’t you know that aside from leaves flowers can also be used to make salads? Many of us did not know that some flowers are edible and can be used in making salads and other dishes for health and fitness enthusiast. Some may not appreciate the taste of this flower dishes but if you are an expert in making this flower dishes many will like your craft. Many culinary experts tend to use flowers in making dishes as they said that flowers have a unique blend of sweetness, sourness, and bitterness which tickles the taste of served customers. Some of the most popular dishes made from flower petals were Blueberry Lavender Cranberry Crisp and Fried Squash Blossoms.
Having been introduced to many kinds of flowers, some may use the most romantic flower ever known to man, Rose. I have included here some recipes of Rose Salads based from Darlene Schmidt’s recipe of Rose Petal Salad. This recipe will take 20 minutes and will produce a yield of 2 dinner salad serving.
- 2 roasted chicken breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
- approx. 1 cup cooked fresh shrimp, OR 1 cup fresh raw shrimp
- 1 cucumber, sliced lengthwise into matchstick-like pieces
- 1 cup fresh coriander, lightly chopped
- 1/2 cup fresh basil, lightly chopped or shredded
- 3 spring (green) onions, sliced lengthwise into matchstick pieces
- 1 star fruit
- 2-3 roses (different colors make the salad more interesting), preferably in full bloom
- 1/4 cup roasted unsalted peanuts, left whole or lightly chopped
- 2 cloves garlic, minced
- 1 tsp. sugar
- juice of 1 whole fresh lime
- 2 Tbsp. fish sauce (available in the Asian section of most large supermakets)
- 1-3 tsp. chili sauce, OR 1-2 fresh minced red chilies (seeds removed) – depending on how spicy you want your salad
- If using uncooked chicken: Mix the chicken with 2-3 Tbsp. soy sauce, cover then bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
- To cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, and then remove from heat and drain. Then remove the shells manually by using your hands.
- For the Salad Dressing: Mix all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little sugar if it was too sour, or a little more lime juice if it was too salty.
- In cleaning the roses: Fill a mixing bowl with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with all the rose.
- Peel off the rose petals gently, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
- Prepare and slice the star fruit. Include about half the star fruit in your salad – save the rest for eating or juicing.
- Place all the salad ingredients – except for the star fruit and rose petals – in a large bowl. Stir the salad dressing and pour it in the bowl, then toss to mix.
- Now add most of the rose petals and star fruit and gently toss or fold in. Reserve some of each for garnishing.
- Transfer the salad to a serving platter. Top with reserved rose petals and star fruit slices.
Know that you know how to make a rose salad, why wouldn’t you try it for yourself and try to make a flower salad recipe with another edible flower as a main ingredient. Experiment and make your own flower salad recipe and serve it with your friends and your family.