Cooking with Roses: Rose Salad Amoureux!
Recipe Type: Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Cooking with Roses: Rose Salad with fried Jerusalem artichoke.
  • 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 Petals)
  • olive oil for frying pan
  • sea salt
½ dl (1 oz) raisins
  • 1 tbsp (0.5 oz.) ginger, finely diced
  • red chili, finely diced
  • 20 g (11/16 oz.) sundried tomatoes, shredded
  • dl (1 oz.) japanese soy sauce
  • dl (1 oz.) olive oil
  • dl (1 oz.) pumpkin seeds, roasted
  1. Peel the artichokes and dice them.
  2. Fry the artichokes in olive oil until crispy.
  3. For the dressing mix raisins, ginger, chili, tomatoes and soy in a pot.
  4. Bring to boil and then remove from heat to let cool.
  5. Drizzle in the olive oil to add to the dressing. Drizzle. Really.
  6. In another pot mix the cauliflower, the salad, the rose petals and the fried artichoke.
  7. Ripple the dressing on top of the salad. Ripple it.
  8. Roast the pumpkin seeds in a pan. Let cool. Spread over salad.
Recipe by Honest Cooking at