We scattered edible white borage flowers over this summer salad--you can use any variety of pretty blooms you like: lavender, elderberry, chive or squash blossoms, chamomile, and violets.

Robin Bashinsky
Recipe by Coastal Living June 2016

Gallery

Greg Dupree; Styling: Lindsey Ellis Beatty

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together lemon zest and juice, thyme, syrup, mustard, salt, and pepper in a large bowl. Let stand 15 minutes. Whisk in oil. Add butter beans, peas, tarragon, and shallot; toss to coat. Place in a large serving bowl. Sprinkle with flowers, if desired.

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