An Aromatic Salad!
This Rose Petal Vinaigrette has an elegant flavor. The flavor appeals to ladies and just about anybody that likes to take the time to smell the roses!
Rose petals and rose water are traditionally used in many Middle East cuisines. Dried edible rose petals and rose water are available at Mediterranean food markets. Fresh edible rose flowers are sometimes available at organic specialty food markets.
There is a difference between heat smoked salmon and cold smoked salmon. Both types of smoked salmon are usually salt cured before they are smoked. The combination of salt curing and smoking eliminates pathogen threats, but both types of smoked salmon must be refrigerated to prevent spoilage.
Salmon that is smoked in a hot chamber is usually fully cooked and the moisture content is minimal. Salmon that is smoked in a cold chamber is not fully cooked and it can be as moist as raw fish. Cold smoked salmon is used in today's recipe.
Rose Petal Champagne Vinaigrette:
This recipe yields enough for 2 petite salads.
Do not use virgin olive oil or strong tasting olive oil for this vinaigrette. Olive oil has flavor that clashes with roses!
Some roses are more aromatic than others. If the rose flavor of the finished vinaigrette is not pronounced, then add 2 to 2 drops of bottled rose water.
Step 1: Place 1 1/2 tablespoons of minced edible dried rose petals (or thin chiffonade sliced fresh edible rose petals) in a mixing bowl.
Add 2 tablespoons of champagne vinegar.
Add 1 teaspoon of minced shallot.
Add 1/2 teaspoon of lemon juice.
Add 1/2 teaspoon of honey.
Add 1 pinch of sea salt and white pepper.
Stir the ingredients.
Step 2: Slowly add 1/3 cup of vegetable oil while stirring, to create a loose vinaigrette.
Set the vinaigrette aside for 15 minutes, so the flavors meld.
Stir before serving.
Salade of Smoked Salmon and Spring Lettuce with Rose Petal Champagne Vinaigrette:
This recipe yields 1 petite salad.
Step 1: Mound 2 1/4 cups of mixed baby spring lettuce greens on the center of a plate.
Step 2: Place 8 thin plum tomato slices on the plate around the lettuce.
Place 1/2 teaspoon of finely chopped hard boiled egg on each tomato slice.
Step 3: Place 3 1/2 ounces of thin sliced cold smoked salmon on top of the lettuce.Place about 1 tablespoon thin sliced shallot on the smoked salmon.
Step 4: Spoon 2 to 3 tablespoons of the Rose Petal champagne Vinaigrette across the middle of the smoked salmon slices and on the lettuce.
Spoon a little bit of the vinaigrette on the plate between the tomato slices.
The sweet fragrant rose petal flavor of the vinaigrette is perfect with smoked salmon. The light flavor of champagne vinegar compliments the rose petals!