Tuesday, June 9, 2009
My pansies have been doing a happy dance for quite some time now. It's unusual for them to still be growing this strong, but with all the unseasonably cool and rainy weather we've been having they are still proudly showing their cute little bear faces.
We've had mostly cool weather this spring with highs only in the 60s most days and nights teetering on the brink of frost. Occasionally we get a summer-like tease of warm sunny weather like today and yesterday, but overall it seems as though summer is still a long way off.
So when I heard the weather forecast for the next few days I wasn't happy. "Highs only in the 50s!" the weatherman shouted on the evening news. I quickly picked up my remote and searched for the soothing scenery over on the Travel Channel. Maybe a Caribbean day dream will lift up my spirits I thought to myself. After all New England weather is so unpredictable what do TV weather people know anyway I tried to convince myself.
So as we embark on yet another cold front I'm looking on the bright side of things. I could enjoy this delicious pansy salad.
Pansy Herb Salad
With their beautiful array of colors and mild lettuce-like flavor, pansies brighten any dish. For this salad, only lemon juice is used as a dressing. The walnuts and feta add quite enough flavor.
4 cups mixed greens
1/4 cup fresh sprigs of dill
1/4 cup fresh flat-leaf parsley leaves
4 large basil leaves, rolled up and thinly sliced crosswise
1 large lemon, halved
Pinch of salt
Fresh ground black pepper to taste
1 cup toasted walnuts
3/4 cup crumbled feta
1 cup fresh pansy flowers
Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve.
Photo and recipe credit: http://www.sheknows.com/articles/804900.htm