John Nevado with the perfect summer salad to share in company of good friends and lots of rosé wine.
By John Nevado
What a romantic salad you got there! Please enjoy this summer-time salad in your fragrant garden. Bring together a large group of friends, sit around a heavy oak table, make sure lots of bottles of rosé wine on table. Then bring out this “Salade Romantique!”. Wait for the “Whooooah!” from your guests!
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Cooking with Roses: Rose Salad Amoureux!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A romantic and fragrant summer salad featuring crispy fried Jerusalem artichokes, fresh rose petals, and a spicy-sweet dressing.
Ingredients
- 400 g (14 oz) Jerusalem Artichoke
- 200 g (7 oz) cauliflower, shredded
- 80 g (1 oz) mixed salad (rucola, spinach, iceberg, romaine - tossed together)
- 1 fistful rose petals (Nevado Roses USDA Organic Edible Roses)
- Olive oil, for frying
- 50 g (1 3/4 oz) raisins
- 1 tbsp fresh ginger, grated
- 1 red chili, finely chopped
- 2 tomatoes, diced
- 2 tbsp soy sauce
Instructions
- Peel the Jerusalem artichokes and dice them into small cubes.
- Heat olive oil in a frying pan over medium heat. Add the diced artichokes and fry until crispy, about 5 minutes. Remove from the pan and set aside.
- In a small pot, combine the raisins, grated ginger, chopped chili, diced tomatoes, and soy sauce. Bring the mixture to a boil over medium heat, then remove from heat and let it cool slightly.
- In a large salad bowl, combine the shredded cauliflower, mixed salad greens, and rose petals.
- Drizzle the cooled dressing over the salad and toss gently to combine.
- Top the salad with the crispy fried artichokes and serve immediately.
Notes
- Use only organic edible rose petals to ensure they are safe for consumption.
- This salad pairs beautifully with a chilled rosé wine.
- Store any leftover dressing in an airtight container in the refrigerator for up to a week.
- The fried artichokes are best served immediately to maintain their crispiness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10
- Sodium: 300
- Fat: 9
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
What are Jerusalem artichokes, and how should I prepare them for this recipe?
Jerusalem artichokes (also called sunchokes) are knobby root vegetables unrelated to globe artichokes. For this recipe, they are peeled and diced into small cubes, then fried in olive oil over medium heat for about 5 minutes until crispy. The notes specify that the fried artichokes are best served immediately to maintain their crispiness. 
Can I use any rose petals, or do they need to be food-safe?
The notes specify using only organic edible rose petals — the recipe uses Nevado Roses USDA Organic Edible Roses. Roses from florists or garden centers are typically treated with pesticides not intended for food use, so sourcing certified edible, pesticide-free petals is essential for this salad.
What makes the dressing for this salad unusual?
The dressing is a warm cooked mixture — raisins, fresh ginger, chopped red chili, diced tomatoes, and soy sauce are combined in a small pot, brought to a boil, and then cooled slightly before drizzling over the salad. Cooking the dressing briefly melds the sweet raisins with the heat of chili and the umami of soy sauce into a complex, unusual vinaigrette.
@ Alia: Sounds wonderful – do you have a recipe for Gulkand? Would love to make it and post it here! Warm regards – J
Sounds delicious and very beautiful!
Hmmm, sounds nice! In India we prepare Rose Petal Preserves and Jams…Its called Gulkand…:)