Chive flower salad and vinegar

The chives in my herb planter have been flowering glorious bright puple balls, and I remembered last year discvoering that they were edible.
I’d been doing my first 5:2 fast day in ages, and so I reckoned they would make a pretty addition to a salad.


I rinsed them thoroughly, and drained.

I kept aside 3-4 heads for my salad, and packed the rest into a jar and covered with some warmed-through white balsamic. I will put that away for a few weeks to make a faintly onion-scented dressing.

I diced a granny smith apple and half a cucumber, and let them soak in the remaining balsamic for an hour.
On a plate I arranged:

  • some salad leaves (10)
  • apple (60)
  • cucumber (15)
  • hard boiled egg (75)
  • slice of parma ham (30)
  • A blob of Greek yoghurt (40)

and sprinkle with the individual segments from the chive flowers.  Total calories 230.


I’m interested in what else they can be used for – have you ever seen them in a recipe?


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