Spring Salad with Tulip Petal Salad Dressing
This stepped up Spring salad from Edward Tuson and Sinclair Philip of Sooke Harbour House is simply delightful!
- 1 cup Tulip Petals
- 1 cup British Columbia Pear Cider (or Apple Cider)
- 1/3 cup British Columbia Apple Cider Vinegar
- 1 Egg Yolk
- 2 Tbsp Maple Syrup
- 2 Cups organic safflower oil (Use organic, cold pressed oils, if possible)
Place all ingredients, except for the safflower oil, into a blender. Blend at low speed until a smooth texture is obtained. Turn the blender to high speed and slowly pour the oil into the mixture. This should take about one minute. Store in a clean jar, and refrigerate until needed. Toss the salad greens in the tulip petal sauce just before serving. Yields approximately 3 1/2 cups Please ALWAYS read the warning labels on edible flowers. Wash and dry enough local, organic, or wild salad greens for your party.