John Myers
Ingredients for 4 servings:
- 1 head of lettuce, green
- 1 shallot(s)
- 3 tbsp goat’s cheese
- 3 tbsp olive oil
- 1 tbsp Balsamic vinegar (raspberry balsamic vinegar)
- 1 tbsp Dijon mustard
- some salt and pepper
- 12 zucchini blossoms
- 1 egg(s)
- some flour
- some oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
crunchy salad with nutty zucchini flowers
Wash and chop the lettuce. Thinly slice the shallots and set aside. For the vinaigrette, combine the olive oil, raspberry balsamic vinegar, and mustard until smooth. Season with salt and pepper and set aside. Dress the salad just before serving to keep it crisp and fresh. Wash the zucchini blossoms, and carefully break off the pistil. The rest is edible and has a wonderfully nutty flavor. The blossoms can also be eaten raw; if you like, you can set some aside for garnishing. Coat the remaining blossoms, along with the zucchini, in flour, then dip them in the beaten egg and coat them again in flour. To prevent the delicate blossoms from becoming soggy, quickly add them to a hot pan with a little oil and fry for about a minute on each side. Place the still-hot zucchini blossoms on some kitchen paper to absorb any excess oil. Now dress the salad. To do this, fold the prepared vinaigrette with the shallots into the salad and serve. Add the fried and, if desired, raw zucchini blossoms to the salad and top with the goat’s cheese. A few drops of balsamic vinegar can be added if desired.
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