Eat-Your-Garden Salad Recipe

Name: Eat-Your-Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons grapeseed, safflower, or canola oil; 1 tablespoon unseasoned rice vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon minced tarragon; 1 Persian cucumber or 1/3 English cucumber; About 50 sugar snap peas; 1/4 cup lightly packed chervil sprigs (optional); 3 ounces mache clusters (about 3 lightly packed cups); 4 ounces mesclun (about 6 lightly packed cups); 4 medium radishes, sliced in half lengthwise; Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny-jump-ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*

Servings: persons

2 1/2 tablespoons grapeseed, safflower, or canola oil
1 tablespoon unseasoned rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced tarragon
1 Persian cucumber or 1/3 English cucumber
About 50 sugar snap peas
1/4 cup lightly packed chervil sprigs (optional)
3 ounces mache clusters (about 3 lightly packed cups)
4 ounces mesclun (about 6 lightly packed cups)
4 medium radishes, sliced in half lengthwise
Your choice of: bachelor's buttons (whole and petals), calendula and carnation petals, whole Johnny-jump-ups, nasturtium petals, pansy petals, and stock flowerets (15 to 20 whole flowers total)*

1
In a small bowl, whisk together oil, vinegar, salt, pepper, and tarragon.
2
Thinly slice cucumber. Split 30 of the fatter peapods and remove the peas; set aside. Gently rinse chervil, mache, and mesclun and gently spin twice in a salad spinner to thoroughly dry the leaves.
3
Put greens in a large bowl and toss gently but thoroughly with 3 tbsp. dressing (leaves should be barely coated), adding more dressing if necessary.
4
Divide greens among plates. To each salad, add a few slices of cucumber, some sugar snap peas (both whole pods and just the peas), and some radishes. Drizzle with any remaining dressing, if you like, and top with whole flowers and flower petals.
5
*Use only unsprayed, organic petals and blooms. If you're growing your own flowers from seedlings, be sure to buy organic plants-and don't spray them as they grow. To buy edible flowers, try gourmet grocery stores and farmers' markets; avoid flowers from florists and nurseries.
6
Note: Nutritional analysis is per serving.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 tablespoons grapeseed, safflower, or canola oil, 1 tablespoon unseasoned rice vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Eat-Your-Garden Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eat-Your-Garden Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions