Easy Green Salad with Edible Flowers and Honey Thyme Croutons
The easiest green salad recipe decorated with edible flowers freshly picked from the garden. Dressed in a light, summery champagne vinaigrette and topped with homemade croutons tossed in honey and lemon thyme for a unique and seasonal flavor.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Lunch
Ingredients
Units
For the Salad
- You choice of salad greens. I used a mixture of fresh lettuce, spinach and arugula.
- 1/2 red onion, thinly sliced
- 1–2 Tbs chopped chives
- 1/4 cup soft herb leaves, like basil, mint or lemon sage (optional)
- A handful of edible flowers, such as pansies and chive blossoms
For the Dressing
- 2 tbs good quality olive oil
- 1 tbs champagne vinegar
- 1/2 tbs lemon juice and zest from a half of a lemon
- 1/8 tsp white pepper
- 1 tsp honey
For the Croutons
- 2 cups baguette bread, cubed
- 3 tbs olive oil
- 3 tbs honey
- leaves from 3 lemon thyme sprigs
- a heavy pinch of salt and pepper
Instructions
- Assemble the salad greens, red onion, herbs and chopped chives on a serving platter or in a large salad bowl.
- One the baguette has been cut into 1-inch cubes, add them to a bowl. Drizzle with the olive oil and place on a baking sheet. Bake for 20 minutes, or until each crouton is golden brown and set aside to cool.
- Once the croutons have cooled, drizzle with honey and add the lemon thyme leaves, salt and pepper. Toss until each crouton is coated with honey and herbs.
- Add all of the vinaigrette ingredients into a bowl and whisk until completely mixed.
- Toss the salad with the vinaigrette and the croutons.
- Garnish the salad with the edible flower and serve immediately.
Notes
If you are making the salad ahead of time, skip adding the vinaigrette and croutons until right before serving to keep everything crisp.
Keywords: salad, green salad, champagne vinaigrette, croutons
