I am smacked on so many levels by this May Day salad.
It's the epitome of spring. It's pretty. It's surprisingly filling. And, pardon me, but it's rather original.
Ingredients (but no recipe): Fresh rose petals. Fresh parsley leaves. Fresh sorrel leaves, slightly chopped to match the size of the roses. Peas, cooked only al dente. Mandolined fennel bulb. Minced chives, and some of their pretty little blossoms.
The dressing was just backyard lemon juice with local olive oil, transformed slightly (and perhaps unnecessarily) by a few drops of pomegranate syrup. Salt and white pepper.
We have a stupid rose bush in the back yard, installed by the rube who "remodeled" his parents' old mid-century house and sold it to us. He had little taste, though the bathrooms look OK. The rose is a hybrid, meaning it has no fragrance. (I disagree with this official description of hybrid roses only a little; I think it smells like a rose, but not like rose perfume.)
I had a small bite of a rose petal yesterday, and bingo.
Cranky was only a TINY bit hard to sell on this. (Why? Too girly?) But I thought the petals tasted like food, and that's what I used them for.
It was a solid hit!
My birthday is tomorrow.