By:Vicki Tripp
Brightly colored and fragrant rose petals can be incorporated into a delicious party salad.
Rose Petal Salad Ingredients
- 2 Belgian endives,trimmed and separated into leaves
- 1 Head of Bibb lettuce,washed,patted dry and torn into bite-sized pieces
- 1/4 cup pine nuts (preferably not salted)
- Petals from at least four large blooms (pink or red),remove nibs,tear into pieces (leave whole if preferred)
- 1/4 cup light olive oil
- 6 Tbsp raspberry vinegar
- Salt to taste
Divide the endive leaves among four chilled salad plates,arranging them decoratively. Top with the Bibb lettuce. Sprinkle with pine nuts and rose petals.
In a small bowl,whisk the olive oil into the vinegar and season to taste with salt.
Drizzle over salads. Serve immediately.
Remember:the petals must be clean and pesticide-free. Rose petals bruise easily,so you might want to use them whole.
Another festive effect is bright orange petals,sliced very thin and sprinkled over any green salad.
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