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Sunday, May 22, 2011

Cucumber Chive Flower Salad

I have recently discovered that the pale purple flowers topping chive stems are edible.  They're toothsome without being cronchy and are perfectly onion-y.  Pull the florets off the puffball of the flower and sprinkle them into salads (like the one below) or pilafs or on burgers or burritos.  If you don't have flowering chives growing in your garden, substitute about 2 tablespoons of snipped chives, sliced green onions or chopped red onion.

I use Splenda in the dressing rather than sugar as it dissolves better in the vinegar, but feel free to use an equal amount of sugar instead.

Cucumber Chive Flower Salad
Serves 4

1 medium cucumber, peeled, seeded and sliced, or 1/2 English cucumber, sliced
3 chive flowers
1/4 cup rice vinegar
1 tbsp Splenda
1 tsp salt

Toss cuke slices with chive flower florets.  Whisk vinegar, Splenda and salt together and toss with salad.  Let stand at room temp or in fridge at least 20 minutes before serving. Pin It

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