Recipe: Fig-walnut salad has unexpected ingredient -- rose petals
Rose petals, hiding upper left, add a colorful touch to this salad. (Photos: Debbie Arrington)
|
Crunchy, salty, chewy, sweet; this salad has a tasty mix of flavorful opposites plus one surprise.
Figs and walnuts, which are now coming into season, contrast with baby arugula, chard, kale and other cool-weather greens. Crumbled blue cheese gives the salad some extra tang.
This combination was inspired by a simply classic fig-arugula-feta salad served at Mulvaney’s B&L. The fresh walnuts provide some extra crunch.
For extra color, I added some fresh rose petals. (Yes, roses are edible, but only if you don’t spray or use systemic pesticides. Rinse petals well but gently to avoid bruising.)
|
Many different baby greens work well in this salad. When thinning chard or kale (leafy greens generally cooked before serving), save those little discards for fresh salads. They add texture as well as flavor to fall salads.
Fig and walnut salad
Serves 2
Ingredients:
4 fresh figs
¼ cup walnuts, chopped
¼ cup blue cheese, crumbled
2 cups fresh mixed baby greens (arugula, chard, kale, etc.)
¼ cup rose petals (optional)
Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon sugar
Salt and pepper to taste
|
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Local News
Thanks to our sponsor!
Sites We Like
Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
Powered by California Local
