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.
- 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