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Composed Lily Bulb Salad

by Chef Ken Oringer

Lily Bulb Salad

With black bean vinaigrette

Ingredients

Directions

  1. Slice lily bulb into "petals" and sauté in olive oil until crisp.
  2. Combine lily bulb petals with onion as a base. Layer with blanched wild onions, sliced green asparagus and sliced white asparagus. Top with sliced lily stems.
  3. Drizzle liberally with black bean vinaigrette (see recipe below).
  4. Suggested garnish: allium or chive flowers and pansies.

Black Bean Vinaigrette

Ingredients

Directions

  1. Combine all ingredients.

Please note: When working with edible flowers, ensure that they have NOT been treated with any chemicals.

Recipe courtesy of Ken Oringer
© 2006 Ken Oringer

This segment appears in show #3106.

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Published August 31, 2007