Friday, June 3, 2011

Arugula Garden Salad with Chives Flowers and Parmesan Cheese

Arugula and Parmesan Cheese combine to create a fantastic flavor. Add Chives flowers and now you have the most delicious fresh and perfectly paired flavor profile a salad can have. Don't believe me, try it for yourself!!!

As soon as I planted my perennial herb garden, I was looking forward to this moment when the chives are in bloom. Only because I so wanted to eat those flowers!!! Yes you can eat the flowers of the chives. Each little pink/purple flower has a distinct garlic/onion flavor that is not matched by anything I have ever tried.

Here is an easy recipe for you to try:

  • Arugula
  • Other salad leaves like lettuce, beets leaves, etc. (optional)
  • Shaved Parmesan cheese
  • Chives flowers
  • Olive Oil
  • Balsamic Must or vinegar (Must is better)
  • Salt to taste

Start by washing all your salad leaves and flowers properly under cold fresh water. Shake any excess water and cut the leaves in one inch strips and put in a bowl.

With pair of scissors, carefully cut all the little individual Chives flowers from the main bunch. Add to the bowl.

Shaved some fresh Parmesan with a potato peeler and add to the bowl.

Season to taste with olive oil, balsamic must and salt. Combine gently and serve!

You can keep a few Chives flowers to decorate your plates.


Cristina said...

Que delicia! Esa es la clase de ensaladas que mas me gustan, las que tienen queso :)
Gracias por la receta.

Party Artist said...

Cristina - Gracias. Espero te guste. You can find the Chives Flowers at any farmers market.

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