The colors of spring are starting to sprout outdoors and also in my kitchen!
We’ve heard that eating the “colors of the rainbow” provides optimal nutrition but that certainly gets difficult during the northeast winter season when I try to stick to purchasing food that is local, seasonal and organic. Although the fall and winter months bring some of my favorite produce – brussel sprouts, winter squash, leeks, bok choy, kale, pumpkin and apples – nothing beats the abundance of colors and variety of vegetables and fruits that a spring harvest can bring.
Soon to hit the markets … pea greens, ramps & fiddleheads!
Buy when you see it because the window of availability is usually pretty small. So that’s why I jumped on buying this fresh, head of organic frisée which is not common to see in the market.
Frisée (pronounced “free-ZAY”) is sometimes called curly endive and has a slightly bitter flavor. It is nicely balanced when mixed with more mellow tasting greens and when paired with fruity dressings. I especially enjoy it’s crisp & crunchy texture!
Another one of my favorites this winter has been Sumo Citrus. It is a seedless mandarin that is bursting with sweetness and also peels effortlessly. It is available January – April (now grown in California), so get it while you still can!
And the final touch of color … edible flowers!
What are edible flowers? There are a large variety of edible flowers but my favorite are Borage Blossoms, Zucchini Blossoms, Hibiscus, Lavender, Pansies, Roses, Sage and Violets. The petals are rich in vitamin C & antioxidants. I love them best when the petals are separated and sprinkled on salads or simply added to a plated dish for extra color and flavor.
Where to buy edible flowers? I recently purchased a package at Whole Foods but they are available at most farmers markets or you can order organic edible flowers on-line.Print
Frisée greens mixed with sliced radishes, sumo citrus and avocado & tahini dressing and topped with edible flowers
1 head of frisée greens
1 sumo citrus
1 medium-large avocado, halved & pitted
1 tbsp of tahini
1 tbsp fresh basil
¼ cup extra-virgin olive oil
½ lemon, juiced
1 tsp brown rice syrup (or honey)
2 tbsp water (more or less for desired consistency)
½ tsp salt
¼ tsp freshly ground pepper
- Place frisée greens in a salad spinner – clean, rinse & spin dry.
- Peel citrus, separate pieces and slice into bite-size pieces.
- Clean radishes and thinly slice.
- Use a spoon to scoop out the avocado into the food processor, add in tahini and basil.
- Turn the food processor on until mixed thoroughly.
- While processing, drizzle in the remaining liquid ingredients.
- Pulse in salt & pepper to taste.
Plate the salad greens and toppings. Drizzle the avocado dressing over the salad and top with edible flowers.
Kitchen tools recommended: salad spinner & food processor or blender
- Calories: 209
Keywords: frisée, edible flowers, sumo citrus