Sweetpeas on the left, chive flowers on the right
Wednesday morning I made it to the Union Square Greenmarket for the first time in ages. Though yesterday I pined for my California market, I will admit late May's bounty here in New York ain't bad. I stuffed my bag full of strawberries, rhubarb, asparagus, spring onions, radishes, baby romaine, and the chive flowers pictured above.
The radishes and baby romaine cried out for a creamy dressing, so I cracked open my trusty Joy of Cooking and found a Green Goddess dressing recipe that easily adapted to my ingredients at hand. I used the purple chive flowers instead of chives, and as the dressing sat on my salad, it's color shifted to a subtle lavender. The flowers have the same taste as their younger, greener stems you normally see in the store. The added benefit is the lovely bouquet gracing your table until you cut up and use all the flowers.
This delish dressing is my entry for Kalyn's fab Weekend Herb Blogging event, hosted by Wandering Chopsticks this week.
Green (Purple) Goddess Dressing
This makes more than enough for one large individual salad
scant 1/4 c. creme fraiche (for a low-fat version, sub fat-free plain yogurt)
splash of lemon juice
splash of champagne vinegar
approx. 1 tbsp. chopped parsley
approx. 1 tbsp. chopped chive flowers
salt and pepper to taste
Whisk all ingredients together. Voila--you have salad dressing.