This is actually a salad we made a few summers ago, but I've been thinking about it lately and decided to dig out the images from the NUMNUMNUM archives. My grandfather was a great gardener and I remember him preparing squash blossoms in many ways- scrambled with eggs, tossed with roasted peppers, or just sauteed on their own with a little olive oil, lemon juice, salt and pepper. That summer, we were housesitting for some friends with a great garden and picked these fresh blossoms for a yummy antipasto. We decided to make a light flour batter and give them a 'gentle' deep fry. The petals cooked just enough to render a silkiness that contrasted nicely with the crunchy coating. They topped this mixed salad of greens, blanched broccoli, hard-boiled eggs, yellow cherry tomatoes, red onions, and grated romano, dressed with olive oil, s-n-p, and lemon juice. Num!
PS. We've also done a variation of this where we stuffed the blossoms with a mixture of ground pork and red chilis- served as an appetizer- turned out very well. And lastly, if you're picking the blossoms fresh, make sure to look for bumble bees chilling out on the inside before cooking!
No comments:
Post a Comment