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.
Powerful pigments
While many take cornflower or bachelor’s button tea to treat all sorts of ailments, from fever and constipation to chest congestion and menstrual disorders, there isn’t enough scientific evidence to say whether these are effective. What we do know is that their intense blue colour is due to a pigment called protocyanin that may help reduce inflammation in the body, which in turn has powerful effects on health.
Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons
Ingredients
- 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:
- calories121
- protein4 g
- total fat7 g
- sat. fat1 g
- total carbohydrates 12 g
- sugars5 g
- fibre4 g
- sodium25 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.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
