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Bloomin Salad with Lavender Honey Vinaigrette


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Bloomin Salad with Lavender Honey Vinaigrette


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Bloomin Salad with Lavender Honey Vinaigrette

Every now and then you are lucky enough to find edible flowers, in good condition, at the grocery store or market. I like to separate the petals and garnish my already dressed greens with the delicate petals. The petals cannot really be dressed with a heavy vinaigrette as they will wilt and turn dark. I also like to break out of the usual tossed green salad and instead make a salad from roasted beets, shaved carrots and summer radishes. A sprinkle of flower petals wakes up the salad and reminds me that summer is on the way. If you can not find baby beets, use regular beets and slice once cooled. This vinaigrette has been my standby spring vinaigrette. The flavors pair well with delicate spring greens, baby beets, baby carrots and strawberries. The lavender and honey deliciously balance tangy goat cheese if you do a dairy salad.


  • Prep Time : 30 min
  • Ready Time : 30 min




  • 4 baby red beets, roasted and peeled and sliced
  • 4 baby golden beets, roasted and peeled
  • 5 baby candy striped beets, roasted and peeled
  • 4 medium carrots, heirloom variety or regular, cut in ribbons with a vegetable peeler
  • 1 cup mixed variety of radishes, sliced thinly
  • Kosher salt and freshly cracked pepper
  • 2 tablespoons edible flower petals

Lavender Honey Vinaigrette

  • 1/3 cup best-quality honey
  • 3 tablespoons dried or fresh lavender
  • 1⁄2 cup fresh squeezed orange juice
  • 2 teaspoons Dijon-style mustard
  • Kosher salt and pepper
  • 3⁄4 cup of best-quality extra- virgin olive oil


Arrange the ingredients for the salad on individual plates or a platter, season with salt and pepper and drizzle with vinaigrette.

For the vinaigrette:

1Heat the honey and lavender over medium-low heat until the honey becomes very runny and you can smell the lavender (about 5
minutes). Turn off the heat and allow the lavender to steep for about 30 minutes. Strain out the lavender and discard it.
2 Whisk the ingredients together and store, covered, in the refrigerator for up to 3 weeks. If the vinaigrette becomes solid in the refrigerator, allow it to sit at room temperature before using or place the container in a bowl of hot water.

As seen in Joy of Kosher with Jamie Geller Magazine – Subscribe Now


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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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