Ingredients
12-1 cup fresh edible flower (read *NOTE)
1 small butterhead lettuce
12 cup baby mustard greens or 12 cup collard greens
Method
Sources
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Recipe1M+
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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*note: any of the following **unsprayed/pesticide-free** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs. vinaigrette: in a small, non-reactive bowl whisk together all salad dressing ingredients. set aside. best prepared 30 minutes to 1 hour in advance. salad: wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers. tear apart the butterhead lettuce and any large-leafed herbs. in a pretty salad bowl, toss together all greens except for the flowers. pour the vinaigrette over the salad and toss gently to coat. garnish with the edible flowers and serve immediately.