📝 About This Recipe
This vibrant salad celebrates the 'herb of the sun,' utilizing the peppery, citrus-like notes of fresh marigold petals to create a sensory masterpiece. Drawing inspiration from ancient botanical traditions, we elevate the dish with a homemade marigold-infused aromatic water that forms the base of a bright, golden dressing. This dish is not just a salad, but a stunning exploration of floral essences that brings a burst of summer warmth to any table.
🥗 Ingredients
The Marigold Essence (Aromatic Water)
- 1 cup Fresh Marigold Petals (Tagetes tenuifolia) (tightly packed, cleaned and pulled from the calyx)
- 1/2 cup Distilled Water (heated to just below a boil)
Floral Honey Vinaigrette
- 3 tablespoons Reserved Marigold Essence (from the preparation above)
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Champagne Vinegar
- 1 tablespoon Wildflower Honey
- 1 teaspoon Dijon Mustard (for emulsification)
- 1/4 teaspoon Sea Salt and White Pepper (to taste)
The Salad Base
- 1 large head Butter Lettuce (torn into bite-sized pieces)
- 2 cups Arugula (for a peppery bite)
- 2 pieces Blood Orange (supremed/segmented)
- 2 pieces Persian Cucumbers (thinly sliced into ribbons)
- 3 pieces Radish (paper-thinly sliced)
- 1/4 cup Toasted Pine Nuts (lightly browned)
- 4 ounces Goat Cheese (crumbled)
- 1/2 cup Fresh Marigold Petals (reserved for final garnish)
👨🍳 Instructions
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1
Begin by preparing the marigold essence: Place 1 cup of cleaned marigold petals in a heat-proof glass bowl.
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2
Pour the hot distilled water over the petals. Cover tightly with plastic wrap to trap the aromatic steam and let steep for 10-15 minutes until the water turns a deep golden hue.
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3
Strain the liquid through a fine-mesh sieve, pressing firmly on the petals to extract every drop of floral oil. Set the essence aside to cool completely.
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4
In a small jar or blender, combine 3 tablespoons of the cooled marigold essence, champagne vinegar, honey, Dijon mustard, salt, and white pepper.
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5
Slowly whisk or blend in the extra virgin olive oil until the dressing is fully emulsified and creamy.
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6
Prepare the citrus by cutting the top and bottom off the blood oranges, then slicing away the peel and pith. Carefully cut between the membranes to release the segments (supremes).
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7
Wash and thoroughly dry the butter lettuce and arugula. A salad spinner is highly recommended to ensure the dressing adheres to the leaves.
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8
Using a mandoline or vegetable peeler, shave the cucumbers into long, elegant ribbons and slice the radishes until they are translucent.
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9
In a large chilled mixing bowl, gently toss the lettuce and arugula with half of the floral honey vinaigrette until lightly coated.
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10
Arrange the dressed greens on a large serving platter or individual plates, creating height and volume.
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11
Artfully nestle the blood orange segments, cucumber ribbons, and radish slices among the greens.
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12
Drizzle the remaining dressing over the top of the arranged vegetables.
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13
Sprinkle the toasted pine nuts and crumbled goat cheese evenly across the salad.
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14
Finish by scattering the remaining fresh marigold petals over the top like edible confetti.
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15
Serve immediately while the greens are crisp and the floral aromas are at their peak.
💡 Chef's Tips
Always ensure your marigolds are culinary-grade and pesticide-free; French (Tagetes patula) or Gem (Tagetes tenuifolia) varieties offer the best flavor. Avoid the green calyx (the base of the flower) as it can be quite bitter; use only the vibrant petals. If you cannot find blood oranges, Cara Cara oranges or pink grapefruits make an excellent, tart substitute. Toast the pine nuts in a dry pan over medium heat for 3-5 minutes, shaking constantly, as they burn very quickly. For an extra crisp salad, soak the radish and cucumber slices in ice water for 10 minutes before drying and serving.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a floral Elderflower sparkling water. Serve alongside grilled sea bass or lemon-herb roasted chicken to complement the citrus notes. Accompany with a warm baguette and honey-infused salted butter. This salad makes a stunning starter for a garden-themed brunch or a summer solstice dinner party.