Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Squash Blossom Salad
‘Tis the season! Squash blossoms, or flores de calabaza, are edible flowers that are delicate and mild in flavor. These farmers market favs are as summer-y as they are versatile, and are beautiful in any dish. If you’ve never cooked with them, don’t let it intimidate you! In this salad they require little preparation and are the star of the show.
- 12 cherry tomatoes
- 3 cups (60 g) purslane florets 1 cup (60 g) frisée
- 10 squash blossoms, stems removed
- 8 zucchini ribbons (cut with a vegetable peeler or on a mandoline)
- 1 watermelon radish, thinly sliced 1 small beet, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 pound (110 g) fresh goat cheese, rolled into small balls
Heat a small saucepan over medium heat for 2 minutes. Add the cherry tomatoes and cook, swirling occasionally, for about 2 minutes or until the skins blister. Remove from the heat and let cool.
In a large bowl, toss together the purslane florets, frisée, 6 of the squash blossoms, the zucchini ribbons, watermelon radish, and beet.
In a small bowl, whisk together the extra-virgin olive oil, lime juice, and salt. Drizzle the dressing over the salad and gently toss to coat. Transfer the salad to a platter, garnish with the roasted tomatoes, goat cheese balls, and the remaining squash blossoms. Serve immediately.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.