As promised, following on from my post on Rosemary a few weeks back where I talked about how this herb has been used for thousands of years to improve memory, relieve aches and pains in our muscles and to soothe our digestive system when drunk in tea form, I thought I would try using the flowers from my rosemary plant in a fresh spring salad.
See below the salad that I made last weekend. It is a fab accompaniment to barbecue meats or with a platter of goodies and a big hunk of bread for a Saturday lunch too.
You can change the veg for what ever you have in your fridge or growing in your gardens this weekend – just don’t over steam them as you want them to be bright green and crunchy. The vinegrette is very versatile and can be used on loads of salads as well, I used the leftover dressing from my Spring Salad drizzled over cold shredded chicken, left over from last Sunday and it was just as delicious second time around.
Go check out my recipe on the website under “Mains” in the recipe section or see below (and the vinegrette is also in the Tasty Tips section ) and let me know how you got on with your seasonal salads this weekend. xo
Spring salad with red vinegrette and rosemary flowers
An easy fresh, spring/summer salad. A great way to use up lovely green veggies which are in season right now.
Pop all these ingredients for the Red Vinigrette in a jam jar and give them a good shake.
Taste and adjust as you prefer, sometimes I like a bit more of a kick other times a more citrusy dressing is better it depends on your choice of veg but as these were lovely fresh summer veg I went for less spice.
Lightly steamed the fresh asparagus, french beans and snap peas but you could use what ever green veggies you fancy. When the veg are just done (you want them crunchy) pop them into a sink of cold water to prevent them cooking any further, then dry them off on a dish cloth.
Toss your veggies in the sauce and place on your serving plate.
Put the flowers and sesame seeds if you are using on top just before serving.
This red vinegrette is so useful and can be used on loads of different salads. You can change the spice for which ever spicy paste you have in the fridge, harissa, pesto or chermoula.
I usually serve this salad fresh with cold meats or with a bbq, it is also delicious with crunchy bread and a platter of cold meats, cheeses and other goodies.
If you would like to learn more about how rosemary can help you medicinally then check out the link below which will take you to a blog post all about how wonderful this herb and its flowers are for you.
Also if you are not sure what harissa is or where to get it scroll down for the link for that too. xo
Ingredients
Directions
Pop all these ingredients for the Red Vinigrette in a jam jar and give them a good shake.
Taste and adjust as you prefer, sometimes I like a bit more of a kick other times a more citrusy dressing is better it depends on your choice of veg but as these were lovely fresh summer veg I went for less spice.
Lightly steamed the fresh asparagus, french beans and snap peas but you could use what ever green veggies you fancy. When the veg are just done (you want them crunchy) pop them into a sink of cold water to prevent them cooking any further, then dry them off on a dish cloth.
Toss your veggies in the sauce and place on your serving plate.
Put the flowers and sesame seeds if you are using on top just before serving.
This red vinegrette is so useful and can be used on loads of different salads. You can change the spice for which ever spicy paste you have in the fridge, harissa, pesto or chermoula.
I usually serve this salad fresh with cold meats or with a bbq, it is also delicious with crunchy bread and a platter of cold meats, cheeses and other goodies.
If you would like to learn more about how rosemary can help you medicinally then check out the link below which will take you to a blog post all about how wonderful this herb and its flowers are for you.
Also if you are not sure what harissa is or where to get it scroll down for the link for that too. xo