A Chef's Table

Make love blossom on Valentine's Day
By Jim Coleman with Maiken Scott

Jim Coleman This Valentine's Day, buy your sweetheart a bouquet of flowers, but also use some colorful blossoms in your romantic Valentine's dinner. These days, edible flowers like nasturtiums, chive blossoms, pansies and mint flowers are available in upscale grocery stores. Do not use flowers you have bought at a florist. They are usually treated with chemicals. Edible flowers add a romantic touch to this salad, and also contribute great flavor!

Chef Jim Coleman's Valentine's Salad: Butterhead and Mesclun Salad with Grilled Star Fruit and Edible Flowers

3 tbsp. champagne vinegar
1 tsp. minced garlic
1/4 cup finely chopped mixed herbs such as thyme, tarragon, chives or parsley
1/3 cup olive oil
Salt and pepper to taste
1 star fruit cut crossways into 1/4 inch slices
1/4 butterhead lettuce such as Boston or bib, washed and leaves separated
2 cups mesclun salad mix or other mixed greens that have been washed
1/2 head of radicchio finely sliced
16 edible flowers such as nasturtiums, chive blossoms or pansies

Combine the champagne vinegar, herbs, garlic, salt and pepper in a mixing bowl and allow the mixture to steep for 15 minutes. Slowly whisk in the oil until completely emulsified.

Prepare the grill for the star fruit. Lightly grill the fruit for about three minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio.

Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. This recipe will serve 4 people.

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