Potato and Bean Salad
This potato and bean salad is fairly basic, but with a sprinkling of edible flowers it is ready to party.
This year we have had a row of edible flowers in the garden. They grow in all shapes and colours, and I have no idea what they are called, but they work magic in the salad bowl. Not for the taste, which is rather non-descript at best, but for the sheer joy of eating something pretty in clear, bright colours.
Ingredients
400 g new potatoes
300 g green beans
1 tbsp mustard
5 tbsp olive oil
3 tbsp apple cider vinegar
Salt, pepper and a handful of marigolds, tagetes and violets.
Ciao,
As far, as I know the only flower that Italians gladly put in a pan, are those of zucchini. I do not think this suggestion inviting for us; It is not England where I found violets over a warm glazed fish fillets.
BR, Aldo.
You’re probably right, but I’m not Italian, and I kind of like to eat flowers:) Besides you can leave them out and enjoy the salad without them.
You could be right, but I’m not Italian and I do enjoy incorporating edible flowers into my meals :) Naturally, they’re not mandatory, and the salad is equally delightful even without them.