The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe:

Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

I can officially declare that it is summer! The mercury has been steadily rising over the last four to five days and I am wearing shorts and t-shirts, so, it MUST be summer. My herb garden and edible flower bed is blooming with new flowers opening each day; the next flowers and leaves to grace my salad bowl will be nasturtiums and borage, but, for now I am pleased to be using chive flowers and marigold petals. Of all the flowers that I use in cooking and baking, marigolds have to be one of my favourites – they look bright and cheerful when scattered over salads or omelettes, and they have a lovely peppery taste. They are also rather regal, as they were used extensively throughout the mediaeval period for Royal banquets and special feasts. Marigolds were eaten whole, as well as being used to adorn salads and sweet junkets and Henry VIII was believed to have been very fond of them. The flower also has a long history of being used as a healing tisane, that goes back to the ancient Greeks who drank it to relieve nervousness tension and insomnia. This gaily coloured flower is also known more commonly as Calendula Officinalis, as well as Pot Marigold, Ruddles, English Marigold, Scottish Marigold, Garden Marigold and Common Marigold. 

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

If you are as fascinated with this cheerful culinary flower as I am, there is an alternative herbal healing site here, Herbs Hands Healing, where you can read more about the medicinal side of the flower. I have them growing all over my garden, not just in neat borders (actually, I have NO neat borders anywhere!) but amongst lettuces, soft fruit and even in the chicken run. I have been developing lots of recipes with the humble marigold over the last few weeks, and the recipe I am sharing today is the first in a series of marigold (and other floral) recipes.

Pot Marigold

Pot Marigold

The other flower that I have added to my seasonal recipe today, are chive flowers; chive flowers are such a lovely colour and taste mildly “chive-like”. I don’t harvest all of the chive flowers for my floral kitchen, as I need them to progress on to seed heads so I can collect the seeds and for self-seeding in the garden for next year, but, I have so many of them growing randomly in the garden that they are also a very popular addition to my summer recipes, especially dressings, salads, baking and omelettes. I also add them to pasta dishes for a bit of colour and texture, as well as their mild chive flavour.

Chives and Chive Flowers

Chives and Chive Flowers

But back to my recipe, a beautiful salad for enjoying in the dappled shade of a tree, or on the heat of the terrace,  Egg and Tomato Salad with Marigold & Chive Flowers – it’s easy to prepare and I love to  “paint a picture” on a plate when I make this salad, dipping in and out of my pots of petals as if I had a brush and some paints. As well as the chive flowers and marigolds, I like to add mint to this salad as it imparts a fresh flavour that enhances the peppery taste of the marigolds. I like to use a “robust” lettuce when making this salad, and a slightly bitter one for even more layers of taste – so, my lettuces of choice would be scarole, frisée or cos. The last time I prepared this salad, I used a fabulous piece of kitchen kit that the lovely ladies at Oxo sent me, a Salad Spinner. I have always wanted a good salad spinner, but my husband was not convinced that yet another piece of kitchen apparel was needed, so I was really pleased when I was sent one for review, and I have to say that I LOVE it – NO more soggy, wet lettuce!

Oxo Salad Spinner

But, that’s all for today, with apologies to my regular readers for my lack of posts lately – I was attending Food Blogger Connect over the weekend and have been travelling back home over the last 24 hours……..NORMAL service will be resumed soon! More about Food Blogger Connect later, as well as some new book reviews, a Greek dinner party, some new recipes and also a LOVELY new 5:2 diet recipe too……have a great week, see you soon, Karen 

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

Egg and Tomato Salad with Marigold & Chive Flowers

Serves 1
Prep time 15 minutes
Allergy Egg
Meal type Lunch, Salad, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Formal Party
Region British
By author Karen S Burns-Booth
A delightful salad made with fresh eggs, tomatoes, cucumber and mint, as well as being dressed for summer with marigold and chive flowers. This salad is colourful and makes a wonderful luncheon dish as well as being perfect for picnics.

Ingredients

  • 3 or 4 large lettuce leaves per person
  • 1” (2:5cm) of cucumber per person, washed and cut into thin slices
  • 1 large hard boiled egg per person, peeled and quartered
  • 1 large tomato per person, washed and cut into wedges
  • 4 fresh chives per person, snipped
  • 1 to 1 ½ tablespoons salad cream
  • 5 or 6 fresh mint leaves per person, roughly chopped if large
  • The petals of 1 marigold flower per person
  • 1 chive flower per person
  • Salt and pepper, to taste

Note

A delightful salad made with fresh eggs, tomatoes, cucumber and mint, as well as being dressed for summer with marigold and chive flowers. This salad is colourful and makes a wonderful luncheon dish as well as being perfect for picnics. 

Directions

Step 1 Arrange the lettuce leaves in a bowl, shredding them if they are very large. (wash and spin them beforehand)
Step 2 Place the sliced cucumber in and amongst the lettuce leaves and then add the quartered hard-boiled eggs and tomato wedges.
Step 3 Snip the chives and scatter over the salad, reserving a little for a garnish later.
Step 4 Spoon the salad cream over the salad in small dollops and then scatter the mint leaves over the top.
Step 5 Finally, scatter the marigold petals over the salad along with the small purple petals from the chive flower and finish with some more snipped chives to serve. Allow diners to add salt and pepper to taste.

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

The Smell of Summer with a Floral Salad Recipe: Egg and Tomato Salad with Marigold & Chive Flowers

As this recipe has several herbs in it, I am entering this into my Cooking with Herbs (Herbs on Saturday) challenge here: July Cooking with Herbs Challenge (Herbs on Saturday) Win a Foraging & Wild Food Book

Cooking with Herbs

And, as it is a very seasonal salad suitable for a BBQ, I am also entering it into Lou and Anneli’s Four Seasons Food challenge too – where the theme this month is Barbecues.

fsf-summer

Comments

  1. says

    A gorgeously exquisite salad Karen! I so want to give growing edible flowers a go and love your idea of a whole section of garden devoted to them….pictures please! Thanks for your bbq side entry to Four Seasons Food, it’s perfect!

  2. says

    What a great idea to use the chive flowers. I have them growing outside my front door in a small herb garden. They look so pretty along with the purple sage that so far I have only used them for colour in the patch. Now they will be finding their way into the salad bowl. Thanks for the inspiration. Beautiful website.

  3. says

    Yummy! I’ve just come from the polytunnel which is HOT! Could really do with sitting down to a big plate of your salad but alas, we’re off the the Indian to celebrate my brothers birthday. Hey ho!
    Janie x

    • says

      Thanks Janie! I DO love a good salad, it has to have “legs” too, no weak or limp lettuce leaves, but lots of tasty bits and pieces! Have a LOVELY meal tonight! Karen

  4. says

    I totally love chive flowers but what I didn’t know is that I could use them to self seed throughout the garden! I will definitely be keeping some of the flower heads on now instead of cutting it all of. It was great to finally meet you in person Karen!!

    • says

      Thanks so much Simone! It was also lovely to finally meet you and put a face to a well-loved name. DO keep a few chive flower heads back, they self-seed very well, or you can take the seeds off yourself when they are ready, and pop them into an envelope for sowing next year. Karen

  5. says

    My nasturtiums took over my garden last year and I pulled them all out this year to try and have some control. Perhaps I should swop them for marigolds. I love the idea of beds full of edible flowers, how beautiful. Great salad and I bet those subtle peppery petals are a wonderful addition. GG xx

    • says

      Thanks! :-) LOL! Nasturtiums DO that GG, they are very invasive, so I now grow mine in pots to contain them! Marigolds also try to run rampant, but, not as bad…. Karen

  6. says

    How beautiful! I intended on using some wild garlic flowers in a salad this year and completely forgot. Maybe I should check the garden out tomorrow for some edible ingredients :)

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