Purple Flash Spinach Salad
Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.
How to Make It
Step 1
1
In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.
Step 2
2
To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
Step 3
3
Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.
Ingredients
1/3 cup slivered almonds
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
2 tablespoons rosemary blossoms
1 cup purple or pink dianthus petals
1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender
Salt and pepper
Directions
Step 1
1
In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.
Step 2
2
To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.
Step 3
3
Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.
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