So this is my abundant Watercress, Radiccio, Black locust blossom salad with toasted pumpkin seeds and avocado. I keep it seasonal in my kitchen and love rare delights. Black Locust flowers are antispasmodic, aromatic, diuretic, emollient and laxative; medicinally. They are great for fragrant teas and even adding to tea cookies. The entire flower portion is edible, with the pink base having the sweetest flavor. They taste like sweet spring peas, and have a strong floral note. The blooms of the black locust tree are only available for two-three weeks in late spring. In the Northeast, this happens somewhere between mid-May and mid-June, and timing depends on temperature. So if you want to scoot upstate to forage some- now’s the time folks!
- 1 handful of Black Locust Blossoms
- 1 bunch watercress, trimmed and coarsely chopped
- 4 sprigs fresh mint, chopped, 2 tablespoons
- A handful of flat-leaf Italian parsley, chopped
- 1/2 small head of radicchio, coarsely chopped
- 1 Avocado, sliced
- 1 ripe lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1 tsp grain mustard
- Coarse salt (Maldon) and pepper
Combine Black locust blossoms, watercress, mint, parsley and radicchio in a small salad bowl. Combine lemon juice and mustard in a small dressing bowl. Whisk oil into lemon juice and mustard in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste. Add sliced avocado ontop.