What we’re exploring: Dupont Circle Farmers Market
What we Found: Edible flowers
Why use them: They’re tasty and they look fancy!
Uses: In salads; as a tasty garnish for meat or fish dishes; as a dramatic topping for soups
What do they taste like: Nasturtium flowers – peppery (like arugula); Chive blossoms – oniony (think chives times five)
Wow. To say I’ve outdone myself would be an understatement. I have single-handledly and accidentally created The Gayest Salad in the History of the World. I went to the Dupont Circle Farmers Market again this week, with the innocent idea of grabbing some salad greens, and just look what happened. Here’s how it all came together:
- Mesclun Mix (including radicchio)
- Nasturtium Flowers
- Chive Blossoms
- Goat Cheese
The resulting salad has some peppery flavors from the arugula, radicchio and nasturtium, as well as some sweet-tartness from the blueberries and the vinaigrette. The hazelnuts give an earthy crunch and the chive flowers lend a nice oniony hit. The mild creaminess of the goat cheese is a nice foil for the base salad’s sharpness. The dressing is a blueberry-balsamic vinaigrette, using some blueberry-balsamic vinegar I picked up on my last trip to Maine. (The recipe follows; regular balsamic will work just fine.) Just look at the colors – purple from the radicchio, blueberries and chive flowers, orange and yellow from the nasturtiums. As you can see from the photo, the resulting salad, while both tasty and pretty, is without a doubt The Gayest Salad in the History of the World. It needs its own theme music. In fact, I fail to see how you can even eat it without wearing a tiara.
I posted the photo on my Facebook page and here were some of the comments:
Cielo P. show me the flower power…hehehe
Ivan F. Gayer than a clutch purse
John M. Serious LOL
Brant B. It looks delicious, though!
Matt D. Delicious salad Matthew! And it’s so gay, straight men will take 2 bites and switch teams… which is why I am making you prepare it for me as my secret conversion weapon.
Few great things in life are created alone. My friend Matt D. was with me when I made the salad (for our lunch), and he helped to choose hazelnuts as the crunchy element. (The other option was Marcona almonds – hazelnuts were a good choice, Matt!) Also deserving some credit here is Becky, the super-charming Lettuce Lady from the farmers market, who threw in an extra handful of nasturtium flowers with the mesclun mix at my request, even though the boss lady said no. What can I say? I guess I’m charming, too.
2 teaspoons minced chives
2 teaspoons minced shallot
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 Cup blueberry-balsamic vinegar (or regular balsamic vinegar)
Salt and pepper, to taste
2 Tablespoons olive oil
1 Tablespoon blueberries
Whisk together all ingredients except olive oil and blueberries. Slowly whisk in olive oil to emulsify. Stir in blueberries. Allow dressing to sit for at least 30 minutes for the flavors to blend. Mix again before serving. And remember, the darker the berry, the sweeter the juice (see photo – Yes, Micah is actually wearing a t-shirt that says this.)
Later in the day I brought some of this salad to Micah’s birthday barbecue at Seth and Ben’s place. I couldn’t help but notice, even though a few people ate a bit of the salad (what my Mom would call a “no-thank-you helping”), most of the guests simply gawked at it. The one straight male guest actually looked a little terrified when I unveiled it. His girlfriend confessed she was not a fan of goat cheese but politely enjoyed some of the blueberries (Thank you, Terri).
When it came time to leave, Seth asked if I wanted to take my platter, which still had at least half of the salad on it. Thinking back, it sounded rather like a plea. Noting that I would be back next week for another party, I said I would just get the platter then.
Seth agreed, and mentioned that next week I shouldn’t trouble myself to bring anything.
“Just bring yourself,” he said.
I’m not quite sure how to take this.