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Today my post is going to be as quick and easy as this Squash Blossom and Ricotta Salad. So don't expect a lot of blah blah blah out of me today.
You see I was down at the Hollywood Farmers Market with Angela from Spinach Tiger this morning. We had a great time cruising the market and talking about food. The summer choices that the market holds are almost limitless right now. But I have been waiting for squash blossoms and there they were today. So there was no hemming and hawing from me. I picked up a couple of bunches and decided I'd make my mind up about what to do with them once I got home.
Now squash blossoms certainly deserve the royal treatment. I could have pulled out all the stops and brought you something quite spectacular. But I am in the mood for simple. So as good as these can be stuffed and fried I decided to use the beautiful zucchini flowers I bought in the simplest of salads. Besides who says simple can't be spectacular.
But creating a salad with these petit fleur is a balancing act in my opinion. Squash blossoms have a very delicate flavor. Mild greens, creamy cheese and a few herbs are all that is needed to highlight their best qualities.
With a salad like this the vinaigrette you choose is super important. I am not saying it is the central element, but without a proper dressing this salad could be a little unfocused. I am making a lemony topping. The bright punch of acid is nice with the creamy avocado, but it will also compliment (rather than overpower) the soft lettuce and sweetly floral squash blossoms. Use the very best extra-virgin olive oil you have too, the green quality will be just right in this instance.
Squash Blossom and Ricotta Salad serves 4 CLICK here for a printable recipe Adapted from Sunset Magazine
- 2 T lemon juice
- 4 T olive oil
- 1 t dijon mustard
- 1 head butter lettuce or other mild green leafed lettuce
- 2 c squash blossoms
- 3 T roasted sunflower seeds
- 2 large, ripe hass avocados
- 1 c ricotta cheese
- a variety of summer herbs, minced
In a large serving bowl whisk together lemon juice, oil, mustard, salt and pepper. Add lettuce and squash blossoms, sun flower seeds and avocado slices until well coated. Using a small scoop or melon baller top the salad with ricotta balls. Garnish with a pinch of mixed herbs of your choice and serve.
NOTE: You may remove the stamens from the flowers before you make the salad if you like. Some people find them bitter, but they do not bother me.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Comments
raw squash blossoms, are you
raw squash blossoms, are you kidding me?! any authentic Italian would laugh at this recipe...
Olive Oil and sunflower seeds
II am so glad you posted the dressing. I never had the chance to tell you how good this salad was (and I'm sort of super picky with salad dressings). Notice I ate every bite. Remind me which olive oil you used; it was nice and didn't overpower. I liked what the seeds did so much I bought some yesterday to repeat this salad.
You are just (no more) as awesome in person as on your blog. No smoke and mirrors here!
xoxo
That looks just about
That looks just about perfect. I just made a fresh batch of ricotta, and I smoked part of it. I'm thinking that might be tasty in this salad. I'll get back to you on the results.
Raw & Simple
Thanks for the reminder to keep it simple. I agree, the delicate flavors of flor de calabaza can easily be overpowered. I'll try this salad once I get an excess of flowers. Right now, I'm awaiting actual squash in the garden. In a few weeks I'll be inundated with them and will have your recipe at the ready.
Flower Power!
I've been wanting to try the stuffed/fried version for two years but our farmer's market has not had them when I have visited. Boooo them.
What do they actually TASTE like? Like a green or more like squash itself?
More like dainty version of
More like dainty version of the squash itself. GREG
like a mofo
I have been making these like a mofo since I am part of a community garden I get a fresh bunch any and every morning that I want - I love the idea of a salad since I have made them into risotto, frittatas, stuffed, quesadillas and omeletes - I am running out of ideas.
I should be locked up...
I have failed my culinary training- I bought some at the farm last weekend, and put them gently in water, as I had already drove all the way home with them carefully in my lap- placing them carefully in water with some fresh basil, well, I came back too late and they had shriveled up to crisp dry existence. Hubby has not said anything, so there still may be a chance I can go back and make them asap and he will not know, but I will always remember...
I should have come here sooner, maybe they would have been a better memory :)
tut tut tut... GREG
tut tut tut... GREG
very pretty salad! I love the
very pretty salad! I love the simplicity of it. It looks really light and refreshing to have during a hot day
You're so right... simple is
You're so right... simple is beautiful. Simple is spectacular. When I saw squash blossoms at the farmer's market I almost couldn't resist buying them, but I just wasn't up to the prospect of stuffing and deep-frying in my blazing hot kitchen. Didn't realize I could make a salad! Silly moi.
Would you believe...
Would you believe that I've never had squash blossoms? I've seen so many fantastic recipes using them -- fried, stuffed, salads -- and they look beautiful! Alas, there is absolutely no source for them near me. I'll keep hoping for better produce selection, though, and I'm sure that one of these days some blossoms will come my way!
almost too pretty to eat
What a bright and beautiful dish!
Beautiful Salad
That is a beautiful salad. Any dish with sliced avocados really catches my eye, especially with the lemon vinaigrette and seeds. The yellow and green of the bouquet are lovely in that wonderful light.
I'm usually so jealous....
of your farmer's market posts as you ALWAYS seem to have access to many ingredients that I can only dream about. But hey...I actually saw some squash blossoms in my very own little garden just this morning. Guess what I'm going to do with them? Why, make this delicious looking salad, bien sur. - S
WAIT!
Choose the males so you don't limit your squash crop! GREG
I love the bouquet of squash
I love the bouquet of squash blossoms. The recipe looks great too!
The zucchini in my garden is
The zucchini in my garden is just starting to get blossoms and I'm trying to decide what I should make with them. This salad looks really good... love the avocado in there, too!
Flower Power
The sunflower seeds sound good, but shouldn't you have used squash blossom seeds? : )
What kind of ricotta did you use? Was it a good one from a cheese shop or deli or just the kind in a tub from the grocery store? I found the ones in the tub to be pretty dreadful when I made a ricotta cheesecake and want to know where to get a better one.
Ricotta
I used handmade Sheep's Milk Ricotta from Hidden Hills Creamery in Wisconsin. It about the best tasting ricotta I have ever eaten! There is a link to it in my Ricotta Tart post. GREG
Simple is good
And simple is very pretty in this case too. Almost too pretty to eat, in fact. Note, I said almost. Now, where's my fork?
Taste of Summer
Isn't this lovely? What a great way to taste summer!
All these squash blossom
All these squash blossom recipes lately I wish someone was selling them at my local market too.
I grabbed a few handfuls at
I grabbed a few handfuls at the Hillcrest market this morning. I was going to prepare them traditionally stuffed and fried, however I think your beautiful recipe has changed my mind.
beautiful!
I have been meaning to cook some blossoms.. But, haven't found them yet here. Aren't they so gorgeous! love the colors! :)
P.S: on another note, what if I am really really miserable with numbers?
Oh Yum!
This looks beautiful and so simple. That must be a theme this weekend. All of my food has been simple the past couple of days too. Maybe it's those lazy days of summer.
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