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 flavor is fresh and green. The dressing comes together with Bachelor’s Button Vinegar made in advance by infusing the flower heads into apple cider vinegar for a bright, subtly sweet flavor. 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.
- 1 Tbsp Bachelor’s Button Vinegar
- 2 Tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 20 young asparagus spears
- 5 oz mixed seasonal baby greens
- 10 leaves to 15 sorrel optional
- 1 cup sliced radish
- 1 cup snap peas
- 15 to 20 bachelor’s buttons or other edible flowers such as violas for garnish
- 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.
- For dressing, in small Mason jar, combine 1 Tbsp of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.
- 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 inch pieces.
- 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.
Per serving: 121 calories; 4 g protein; 7 g total fat (1 g sat. fat); 12 g total carbohydrates (5 g sugars, 4 g fiber); 25 mg sodium
