Deconstructed Foraged Flower and Root Vegetable Salad w/ Smoked Maple Vinaigrette

An artful and intriguing salad showcasing the delicate beauty of edible flowers and the earthy sweetness of root vegetables, enhanced by a smoky-sweet vinaigrette.

    This salad is an exploration of textures, colors, and subtle flavors, inspired by the ephemeral beauty of nature. It moves beyond the traditional tossed salad, presenting each element individually to be appreciated before the diner composes their perfect bite. The inclusion of foraged edible flowers adds a whimsical touch, while the carefully prepared root vegetables offer a grounding earthiness. The smoked maple vinaigrette ties it all together with a hint of autumnal warmth.

Yields: 4 servings Prep time: 45 minutes (includes roasting and pickling time) Assembly time: 15 minutes

Ingredients:

For the Root Vegetables:

• 1 medium salsify, peeled and thinly shaved or julienned
• 1 medium scorzonera, peeled and thinly shaved or julienned
• 2 small red beets, roasted until tender, peeled and thinly sliced
• 1 small parsnip, peeled and thinly shaved or julienned
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

For the Pickling Liquid:

• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons maple syrup
• 1 teaspoon mustard seeds

For the Foraged Flowers (ensure they are safely foraged and pesticide-free):

• About 1/2 cup assorted edible flowers such as pansies, violas, nasturtium petals, borage flowers, or calendula petals

For the Smoked Maple Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons maple syrup (preferably dark or robust for a more pronounced flavor)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Root Vegetables: Toss the shaved or julienned salsify, scorzonera, and parsnip with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast at 375°F (190°C) for 10-15 minutes, or until slightly tender and lightly caramelized. Set aside to cool.
2. Pickle Some Root Vegetables: In a small saucepan, combine the apple cider vinegar, water, maple syrup, and mustard seeds. Bring to a simmer over medium heat and cook for 5 minutes. Pour the hot pickling liquid over the thinly sliced roasted beets in a heatproof bowl. Let them cool in the liquid; they will pickle as they cool.
3. Make the Smoked Maple Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, maple syrup, apple cider vinegar, smoked paprika, Dijon mustard, salt, and pepper until well emulsified. Taste and adjust seasonings as needed.
4. Assemble the Salad: Arrange the roasted root vegetables and pickled beet slices artfully on individual plates. Scatter the edible flowers over and around the vegetables. Drizzle a small amount of the smoked maple vinaigrette over each plate, or serve it on the side. The intention is for the diner to experience each element individually or combine them as they wish.

Estimated Nutritional Information (per serving, approximate - will vary greatly based on specific flowers and root vegetables used):

• Calories: 180-250
• Protein: 2-4g
• Fat: 15-20g
• Carbohydrates: 15-25g (naturally occurring sugars from vegetables and maple syrup)

This Deconstructed Foraged Flower and Root Vegetable Salad is more than just a salad; it's an experience. The delicate floral notes, the earthy sweetness of the roasted and pickled roots, and the intriguing smokiness of the maple vinaigrette create a symphony of flavors and textures. It's a dish designed to spark conversation and appreciation for the beauty and bounty of the natural world, presented in a modern and thoughtful way.