This strikingly beautiful salad marries the sweet crunch of pea pods with crisp orange daylily petals and creamy cheese. Eat the flowers in moderation.
6 daylily flowers (Hemerocallis fulva)
2 cups snap peas or fresh garden peas in pods
2 Tbsp soft goat cheese (can substitute vegan cheese or leave out for a vegan version)
2 tsp toasted sesame oil
1 Tbsp aged balsamic vinegar
1 Tbsp soy sauce
2 field garlic flower heads, separated
With a sharp knife, slit some of the flowers down the middle. (Remove the anthers and the pistil if following traditional Chinese preparation.) Top and tail the peapods if they have strings. Split half of them down the middle to expose the peas.
Arrange the peas and flowers on a plate. If using cheese, crumble and scatter across the salad. At this point, the salad can be covered and chilled to make it ahead of time.
To serve, drizzle first the sesame oil, then the soy and balsamic vinegar, across the top. Finish with the field garlic flowers. Serve within 10 minutes.
Recipe and photo courtesy of Forage, Harvest, Feast: A Wild-Inspired Cuisine by Marie Viljoen, (Chelsea Green Publishing).
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