Have you ever cooked with lavender? Or is it to you just something to stuff bags with to make clothes smell nice in the cupboard?
Lavender is a wonderfully versatile herb, you can use it to flavor drinks, desserts (think lavender flavored cookies, cakes, cheesecakes), ice creams and sorbet, marinate chicken – and as we will be making today, you can use it in salad dressings. 
You do have to remember one thing about lavender before you start experimenting with it – a little goes a long way. Lavender is very strong add too much and you will turn your meal into a bottle of perfume! The rule here is to use 1/3 lavender dried flowers in the place of fresh and always start with a little amount and see how you like it then you can add more if you want.
Cooking with lavender, peach and feta salad with lavender dressing
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Peach and Feta Salad with Lavender Dressing adds a unique floral twist to your summer table, combining juicy peaches with savory feta and a fragrant lavender-infused dressing.
Ingredients
- 3 cups romaine lettuce, torn
- 1 red onion, cut into rings
- 2-3 tablespoons feta, crumbled
- 2 peaches, cut into segments
- Juice of half a lemon (4 tablespoons)
- 5 tablespoons olive oil
- 1/2 teaspoon dried lavender flowers
- 1 teaspoon mustard
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- Salt, to taste
Instructions
To make the dressing
- In a bowl add the lemon juice, salt, mustard ,lavender, garlic and balsamic vinegar and whisk
- Slowly drizzle the olive oil while you continue whisking until you have added the entire amount
- I usually add the onion rings to the dressing while I prepare the salad, this takes the sharp edge off the onions
To make the salad
- On the grill or in a pan on the stove top, lightly grill the peach segment
- In your serving plate, arrange the torn lettuce, topped with the grilled peach segments
- Take the onions out of the dressing and arrange on top of the lettuce
- Crumble the feta cheese on top
- Decorate with a few lavender twigs
- Drizzle the dressing on the salad right before serving
Notes
Lavender is potent, so start with a small amount and adjust to taste. If fresh lavender is available, use three times the amount of dried. This salad is best served immediately to enjoy the fresh flavors. Store any leftover dressing in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7
- Sodium: 250
- Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
- Cholesterol: 10
I didn’t know the flowers were used – I thug hr you used the leaves. Can’t wait to try the salad dressing!
It would be helpful to know how many servings are in this recipe.
Thank you
I love floral flavours, I’ll give this dressing a go.
very nice idea for a dressing.
I just came across this link, Sawsan, how lovely. I am so pleased that you are featured in this international cooking website. I shall follow it from now on.
Thank you very much Eva.I really appreciate your kind comment :)
You are most welcome :) You are in for a treat. Lavender adds so much to recipes, you’ll love it
Hurray! Ihave a lot of lavender in my garden and wondered if there was any use for it besides sachets.Thank you!