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Dahlia Salad
from the kitchen of Sharmagne Leland-St.John

3 large carrots, diced
1 pound Dahlia tubers, pared and diced
½ pound fresh haricot verte, cut on a slant
½ cup virgin olive oil
3 tablespoons herb vinegar (tarragon or chervil)
Faux mayonnaise (recipe below)
Salt and pepper to taste
1 hard boiled egg, quartered
Dill, parsley, and chives, chopped

Steam the carrots, dahlia tubers and beans for 3 to 5 minutes or until slightly “al dente”.  Place the vegetables in a large salad bowl.  Stir in  the oil and vinegar. Allow the vegetables to cool.  Add the faux  mayonnaise coating the vegetables evenly.  Garnish with the chopped herbs and egg.  Chill.  Toss just before serving.

 Faux Mayonnaise:

½ teaspoon ground mustard
½ teaspoon sugar
Salt and pepper
½ cup cream
½ cup virgin olive oil
3 tablespoons vinegar

Place the mustard, sugar, salt and pepper in a bowl.  Mix together then stir in the cream.  Whisk in the oil, then the vinegar.  Adjust seasonings to taste.

Editor's note:  When cooking with flowers always use flowers that are free from pesticides.  I discovered this recipe at the Evergreen State Fair.


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