Posted on 29th Jun 2011 @ 6:52 AM
Keriann's Organic Tulip Salad
In the spring of 2010 I discovered tulip petals are tasty!
Tulip petals taste like sweet lettuce and some of them end with a peppery note. I suggest trying a number of the EcoTulips varieties to discover which ones you prefer and then just pick your favorite colors. The most exciting thing about this salad is all the color combinations that are possible; it makes for a stunning display and serves as a great conversation starter!
Jeroen and Keriann Koeman with their EcoTulips Organic Tulip Salad
Ingredients for the perfect EcoTulips Organic Tulip Salad:
1. Start with some organic greens - a mesclun mix is best as it adds texture and spice. Brightwood Vineyard and Farms Organic Mesclun mix is available at Rebecca’s Natural Food Store in Charlottesville, VA. You can make your own basic mix by adding arugula to your lettuce. I love to add whatever fresh herbs are available - dill is one of my favorites for this salad.
2. Top your salads with a colorful array of petals (make sure to wash and rinse off the pollen before serving to avoid heartburn!). My favorites are the single petal varieties (I found the double peony type to be harder to chew) such as Purple Prince, Silver Dollar, Menton, and Yellow Flight. Ile de France is sure to be a good choice for adding a splash of red. I suggest conducting your own taste test or contact me for more tasty tulip ideas.
Keriann's favorite varieties:
Early season mix: Purple Prince, Silver Dollar and Lalibela (purple, white and red).
Mid season mix: Gabor, Rousillion, Soft Design (purple pink, raspberry, soft pink)
3. For a salad that stands out in both color and taste, I add chevre (goat cheese), pepitas (pumpkin seeds), finely sliced shallots, dried cherries (cranberries and blueberries also work well) and fresh herbs.
4. Salad Dressing, keep it light so you don’t lose the complexity of flavors in this salad. A simple balsamic vinegar and olive oil is always nice or any favorite vinaigrette.
Tulip Salad Vinaigrette
2 tbsp. balsamic vinegar
3/4 tsp. salt
1/8 tsp. fresh ground pepper
6-8 tbsp. olive oil
1 1/2 tsp. Dijon mustard
1/2 clove garlic, minced
In small jar, shake together vinegar, salt, pepper, mustard and minced garlic until the salt dissolves. Add oil and shake again. Makes about 1/2 cup.
Keriann Koeman, 2011