These tiny, colorful salads are just the springiest springs to ever spring. Perfect for the Spring Tea Party Menu, but also perfect for Easter dinner!
I got the edible flowers at Berkeley Bowl here in the Bay Area, but I’ve also seen them locally at Rainbow Grocery, Draeger’s, and Whole Foods. For flavor I generally like the pansies and nasturtium the best, but couldn’t resist variety of colors this time.
Mini Spring Salads with Baby Asparagus Tips, Edible Flowers, and Poppy Seed Dressing
- very thin asparagus
- rainbow carrots
- micro greens, pea shoots, and any other small greens
- edible flowers
- homemade poppy seed dressing
Cut the top 3″ off of each asparagus spear and set aside the rest of the spear for other use. Blanche the asparagus tips – prepare a large bowl with ice water and set aside. Bring a pot of water to boil. In small batches, drop in asparagus tips and allow to boil for just a few seconds until bright green. Quickly scoop the asparagus out of the boiling water with a skimmer and drop into ice water to stop them from cooking further. Asparagus will be crisp. If you’d prefer more tender asparagus, you can leave them in a little longer, just be careful to not over cook.
Shred the rainbow carrots with a grater, getting an assortment of colors. Toss together the greens and grated carrots and divide into small bowls. Arrange with baby asparagus tips and a few flowers. Serve with poppy seed dressing.