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Food

Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

Serves 6

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Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

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.

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.

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