My brave Vermont quest to bring together food-love and mom-life.

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Salad! Flowers! Mwa Ha Ha Ha!

Posted on June 11, 2009 by crankycheryl

[6/13/09 Update:  Check out this picture and much more frightfully gorgeous food at Photograzing!]

crazy-hair-and-evil-salad-021So one spring day you’re in your kid’s class during their free choice time, and his friend sits down and starts drawing.  He wants to draw you, he says, and before you know it there you are in a field of grass with the black t-shirt and shorts he had you add in.

Then he puts stripes on your shorts and you ask, “”Dude!  What am I, like a bee?”  And then he’s giggling madly and drawing wings and a stinger on your behind and antennae on your head.  And then he draws flowers and you ask what kind they are and his eyes get big and sincere and he spurts out, “EVIL SORCERER FLOWERS!”  You gasp and he’s giggling again, and you ask if you can bring the picture with you.

And then later you update your Facebook status so it says, “Cheryl says things can’t be all bad if your son’s 6-year-old friend draws you as a bee-girl in a field of Evil Sorcerer flowers.”  Then a food-writer friend you really respect tells you that you owe it to the bees to post a honey recipe.  And then you realize that your CSA share is about to start, and after you pick up your greens and cheese and bread, you go home and make something like this.

Evil Sorcerer Salad with Bee-Girl Dressing

Per diner:

  • 3 cups of spicy greens (arugula, mustards and the like), cleaned
  • 2 strawberries, cut into the shape of broken hearts
  • 1 slice of a nice seedy bread, lightly toasted
  • 2 smallish slices of a brie-type cheese (if you’re local or have access to Vermont cheeses, try Does’ Leap Caprella and gleefully eat whatever isn’t destined to go on someone’s salad)
  • A sprinkle of chipotle powder
  • A handful of edible flowers like pansies and nasturtiums.  Make sure they’re organic, and really try to include the nasturtiums, which are spicy, and therefore more nefarious.

Bee-Girl Dressing (enough for 4 diners):

  • 2 T. honey
  • 1 t. hot sauce (I used Sriracha)
  • 1 T. apple cider vinegar
  • 4 T. olive oil
  • 1/8 t. (a.k.a. “just a little bit”) kosher salt

Whisk together dressing ingredients and set aside.  Put cheese on bread, sprinkle with chipotle, and then toast just until warm and melty.  Toss greens with dressing and then put onto plate.  Cut bread/cheese into triangles and place on top of salad, with broken-hearted strawberries in the middle.  Arrange evil sorcerer flowers according to your dastardly plan and serve.  Your own villainous chuckle wouldn’t hurt.

beegirl

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  • love it , Cheryl – the recipe and its poetry. I’ll have to dream of strawberries for now though. And thanks 🙂 melissa

  • What a brilliant post, I love it. That salad looks too beautiful to eat, it’s like a work of art in itself. And that is one bright 6 year old!!

  • Thank you Melissa and Rejina! Melissa – what’s in season in NZ (and aren’t you coming home to VT soon?)? [And by the way – the honey/bee link and your own name have not escaped me in all this.] And yes – those 6-year olds are incredibly clever and imaginative. Breath-taking.

  • Another great post, Bee-Girl!

  • Meredith

    Love it, love it, love it!


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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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