Paleo Recipes – Cavegirl Cuisine

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Spring Salad with Anchovy Vinaigrette (and edible flowers)

Spring Salad with Anchovy Vinaigrette (and edible flowers)

I have had a can of anchovies staring at me for 3 weeks now and finally decided to use them.  They are now my new favorite ingredient in homemade salad dressings…I can’t believe that I was afraid of them before.  Also, when I was picking out herbs at Whole Foods today, I saw these edible flowers, so I had to give them a try too!

Ingredients

  • • 6 ounces spring mix of greens
  • • 1/4 ounce edible flowers
  • • 1/4 carrot, grated
  • • 1/2 avocado, chopped
  • • 1/4 cucumber, chopped
  • • 2 tablespoons sunflower seeds, raw and unsalted
  • • 4 pearl tomatoes (or equivalent of preferred variety), chopped
  • • 1/4 Asian pear (or an apple), diced
  • • Fresh ground pepper to taste
  • • DRESSING:
  • • 1/4 cup high-quality olive oil
  • • 1 tablespoon fresh lemon juice
  • • 2 teaspoons whole grain Dijon mustard
  • • 1 tablespoon raw honey
  • • 1/8 teaspoon Sriracha (or preferred hot sauce)
  • • 6 anchovy fillets
  • • 1 garlic clove, minced
  • • pinch of sea salt
  • • pinch of ground pepper

Directions

  1. Assemble salad ingredients in a serving bowl.
  2. Make the dressing (this may be done ahead of time and refrigerated). Finely chop the anchovy fillets until they are almost in a paste form.  Scrape into a bowl and add remaining ingredients. Whisk together.
  3. Pour dressing over the salad and toss.
  4. Enjoy!

Ingredients

  • 6 ounces spring mix of greens
  • 1/4 ounce edible flowers
  • 1/4 carrot, grated
  • 1/2 avocado, chopped
  • 1/4 cucumber, chopped
  • 2 tablespoons sunflower seeds, raw and unsalted
  • 4 pearl tomatoes (or equivalent of preferred variety), chopped
  • 1/4 Asian pear (or an apple), diced
  • Fresh ground pepper to taste
  • DRESSING:
  • 1/4 cup high-quality olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole grain Dijon mustard
  • 1 tablespoon raw honey
  • 1/8 teaspoon Sriracha (or preferred hot sauce)
  • 6 anchovy fillets
  • 1 garlic clove, minced
  • pinch of sea salt
  • pinch of ground pepper

Directions

  1. Assemble salad ingredients in a serving bowl.
  2. Make the dressing (this may be done ahead of time and refrigerated). Finely chop the anchovy fillets until they are almost in a paste form.  Scrape into a bowl and add remaining ingredients. Whisk together.
  3. Pour dressing over the salad and toss.
  4. Enjoy!
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