Salad with flowers and gizzards salad
- - For 2 persons:
- 100 gr. of chanterelles
- 50 gr. arugula
- 10 spinach leaves
- 2 small zucchini with their flowers
- 1 tomato
- 1 scallion
- 1 clove garlic
- 1 veal gizzard
- cider vinegar
- olive oil
- salt crystals
- edible flowers: pansies, marigolds, geraniums and roses
Preparation of flower and gizzard salad
Peel the tomato and the scallion, chop them finely, place them in a bowl, add oil, vinegar and salt. Mix well and reserve.
Blanch the veal gizzard in a pan with boiling water for a couple of minutes. Remove the curtains and cut them into small pieces. Clean the chanterelles well and cut the larger ones in half.
Chop the garlic clove and sauté it in a pan with a little oil. Add the gizzard and chanterelles, and skip them. Season with salt and chopped parsley. On the other hand, cook the two whole small zucchini in a pan with water and salt.
Serve this salad, cut the zucchini into slices giving them a fan shape, clean spinach and arugula leaves, rose petals, geranium, marigold and pansies, along with the sautéed sweetbreads and chanterelles. Dress with the vinaigrette and add some salt crystals.
Tip for using edible flowers
Edible flowers are used not only as colorful and decorative elements in dishes, cocktails, cakes and others, but are chosen in such a way that their flavor is compatible with that of the dish in question so that they can be consumed as part of it.