Chicory Salad with Sumac Vinaigrette and…

“Nothing makes a salad prettier than edible flowers, and if you look in your backyard you might find lots growing that you can use, depending on the season. Some of our favourite edible flowers to garnish with are violets, calendula, rose of sharon, and hosta flowers!”

Difficulty

Beginner

Yield

Ingredients

1 head radicchio, shredded1 fennel head, sliced thinly4 candy cane or golden beets, sliced thinly2 tablespoons hemp hearts2 tablespoons sumac vinegar6 tablespoons olive oil1 teaspoon maple syrup1 clove garlic, finely minced1 large handful edible flowers

Equipment

Measuring cupsMeasuring spoonsBowls of various sizesWhiskMandolineCutting boardChef’s KnifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the top of the fennel so the bulb is remaining. Cut the bulb into quarters and remove the core. Slice very thinly using a chef’s knife or mandoline.

Cut the radicchio head into quarters and shred very finely.

Remove the tops from the beet, then peel. Slice very thin using a chef’s knife or mandoline.

Combine all sliced vegetables and lettuce into a large bowl.

In a separate small mixing bowl, combine sumac vinegar, maple syrup and minced garlic. While whisking this mixture, slowly pour in the olive oil. Check for seasoning, the vinaigrette may need more vinegar or salt.

Combine vinaigrette with the large bowl of all sliced vegetables and mix very well so they are all evenly coated. Transfer to a serving platter and top with hemp hearts and edible flowers.