SPRING SALAD WITH EDIBLE FLOWERS

Edible flowers in food are not a new thing to me. I remember years ago when I was a waitress in a fine-dining restaurant. One day, I had the pleasure of serving two Japanese ladies who were exceptionally polite and well-traveled. As usual, and as trained, I presented myself and ensured an excellent culinary experience. We talked about food, where they came from, and where they had visited. I found out the young lady (the daughter) owned an ice cream company in Japan and was incredibly into food culture. It is so pleasant to talk to intelligent, experienced, yet so modest people.

When I served her our version of sushi, she showed her surprise and appreciation (instead of feeling offended like "this is not our food" — and no, they didn't select a Japanese menu; we offered fusion cuisine, and in the set menu, there was one course of sushi). The chef had decorated the plate with a Gerbera flower, and my guests intended to eat it. I stopped them, saying, "Sorry, it is only for decoration; it is not intentionally combined with the dish." Gently, they told me, "Oh, okay, thank you for stopping us. We were going to eat it because, in Japan, flowers served with food are meant to be part of the meal."

This was a completely new concept to me. Then we went on and on about food culture. At the end of the meal, I invited my executive chef to come over and have a small chat with them; I thought it would be lovely for them to talk with the menu creator.

Spending only two hours with them left a strong impression on me regarding how modesty and politeness can bring pleasure to a conversation. I wouldn't say I could be as great as my role models, but they are definitely an inspiration that I always strive to reach! And from that moment on, I was fascinated by edible flowers. I did try growing Nasturtium from my balcony, but working in our greenhouse project really takes it up another notch. We are cultivating so many types of flowers; this time, I am trying Malva. Malva changed my whole concept of a salad. It absolutely brings the fresh breeze, the early dew, and the vibrancy of spring to the bowl.

Just toss all the ingredients together! Hehe!! ✨
Sharing Corner: This is a very classic Italian dish, especially during the summer. When the weather gets unbearably hot, Italians tend to avoid cooking as much as possible to keep the heat out of the kitchen. Instead, they love enjoying refreshing, cold dishes paired with cheese.

Enjoy your meal and beat the heat effectively! ☀️🌿