Hello from Barcelona! My husband and I arrived into Barcelona last week, and it's been fun exploring the city. The weather has been nice--very much like back home in California....mild nights and warm days. Autumn is now starting to make itself known. The days are getting shorter and each new day is crisper than the day before it. The leaves of the trees are starting to change and fall to the floor.
If there is one thing I'm noticing throughout Europe is that Europeans eat well. And, when I mean well, it's the quality of the ingredients. Everything is much more flavorful than in the U.S. It might be also because Europeans stick to seasonal produce. Our first day of checking into out Airbnb, I decided to go grocery shopping at the central market, Mercat de L'Abaceria Central. Boy, was that an experience! It's very much like the famous La Boqueria, but less crowded with tourists.
I picked up a bunch of different fruits and vegetables, cheese, and cured hams. After returning home, I was inspired to get into the kitchen and prepare a few tapas. This trip to the market reminded me how happy I was to be in a country where I know the language, and how difficult it was to get groceries while in Germany. My first shopping experience in Berlin had been interesting, to say the least. Not knowing what words meant and going by pointing and nodding and sticking to the obvious things. But, one of my favorite dishes in Germany was a simple grilled chicken salad with edible flowers.
It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts. These Garlic Flowers were very delicious and added a pop of color to my salad. They added a slight spicy and tangy flavor with a garlic aroma. If you are looking to add edible flowers to your salads, places like Whole Foods and Trader Joes sell them in the bagged salad section and boxed herbs. This salad is so easy to make and included the most season produce. Hopefully, it inspires you to make this for your next meal.
What You'll Need
1 box of Spring Mix Salad
10 edible flowers
4 crimini mushrooms, sliced
1/2 tablespoon balsamic vinegar
2 skinless chicken breast
Seasoning: Oregano, Basil, Thyme, Pepper, Salt
What You'll Need To Know
Season the two pieces of chicken breast with the seasoning. After you'll want to place the grill pan on the stove and turn the heat to medium-high. Brush the grill pan with olive oil using a pastry brush and place the chicken in the pan. Cook the chicken breasts without moving them for about five minutes, until the undersides develop golden brown grill marks. Flip the chicken breasts using a pair of tongs and cook on the second sides for another five minutes. Use an internal meat thermometer to check the chicken for doneness. Remove the chicken from the grill pan when the internal temperature reaches 165 degrees Fahrenheit. Slice the chicken breast, ready for plating.
In a bowl, toss the salad mix, mushrooms, and tomatoes, with a dash of pepper, salt and balsamic vinegar. Plate your salad, add the chicken and garnish with flowers. Enjoy!
Recipe makes 2 servings.