You don’t win friends with salad.

I think in a post apocalyptic world only cockroaches and chives will survive. The chives in our yard were alive until December and have since rose from the ashes of a short winter and emerged exuberant and humungous. I have ripped massive handfuls out and they still take over my garden. I adore them in all their wildness. They add a certain charm to my garden, with their whimsical purple chive blossoms. The problem is, how can I keep up? I could eat them at every meal and still not even come close to using them all. I have made chive salad dressings at least once a week and learned I could eat the blossoms, which have become a flashy addition to our spring greens. The blossoms are the best part, I have come to realize. They are oniony and sweeter than the actual chive. Try it. You’ll like it.

The weather this weekend was really beautiful so I was inspired to make Thomas Keller’s Ad Hoc recipe for Buttermilk Fried Chicken and a spring inspired salad of cabbage slaw, asparagus, fingerling potatoes, radish, fried capers and chive blossoms. We ate outside and drank Cherry Ale from Trafalgar Brewing Co.


  1. HollyM

    Looks devine Leslie! Also, your next post on yoru garden, I need to visit it before I move! I LOVE it, also I need you to show me how to add pretty pictures to my blog! xoxox love you! holls

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