Wildflower Honey Flatbread with Confetti Salad
Source: National Honey Board (and photo)
Chef Downs combines two lunchtime favorites—a salad and sandwich—into one fresh and colorful menu item. The vegetables are submerged in a pickling liquid for a short time to preserve their seasonal goodness—a technique that’s of-the-moment. The result is a knife-and-fork meal on a pita that should appeal to both health-conscious and hearty eaters.
Ingredients
Flatbreads:
4 whole wheat pita breads, split to form 8 total circles
1/4 cup extra virgin olive oil
2 tbsp. wildflower honey
1/3 cup freshly grated Parmesan cheese
1 cup spreadable garlic-herb cheese, (such as Boursin or Rondele)
Confetti Salad:
2 (6-in.) carrots, peeled and sliced lengthwise into paper-thin slices (with mandolin or peeler)
1 (6-in.) yellow summer squash, sliced lengthwise into paper-thin slices
1 (6-in.) zucchini, sliced lengthwise into paper-thin slices
1 med. fennel bulb, sliced lengthwise into paper-thin slices
1 med. red onion, sliced lengthwise into paper-thin slices
1 red pepper, sliced lengthwise into paper-thin slices
Pickling Liquid:
2 cups rice wine vinegar
1/2 cup wildflower honey
1 tsp. kosher salt
8 oz. frisee lettuce, washed, dried, and torn into 2-in. long pieces
Kosher salt and fresh ground black pepper, to taste
Chopped fresh chives and edible flower petals, for garnish
Vinaigrette:
1/4 cup wildflower honey
Juice from 2 Meyer lemons
1/2 cup fresh basil leaves
1 tsp. fresh thyme leaves
1 shallot, peeled and chopped
3/4 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
Steps
- Prepare Flatbreads: Preheat oven to 400°F. Combine olive oil and honey; brush a little onto each pita circle. Place on baking sheet in a single layer; sprinkle each with a little Parmesan cheese. Bake just until beginning to crisp, about 4-7 min. Set flatbreads aside to cool.
- Prepare Salad: Cut carrot, squash, and zucchini slices into thirds lengthwise, forming long ribbons; place in a mixing bowl. Bring 2 qt. water to a boil. In large bowl, combine rice vinegar, honey and salt for pickling liquid; stir in 1/2 cup boiling water. Pour remaining boiling water over vegetable ribbons; let stand 1 min.
- Strain water from vegetables and immediately plunge into pickling liquid. Let vegetables stand in pickling liquid 30 min.; drain well.
- Meanwhile, prepare Vinaigrette: Combine honey, lemon juice, basil, thyme and shallot in blender or processor; puree. With motor running pour oil in a stream until emulsified. Season to taste with salt and pepper; reserve.
- Combine pickled vegetables, fennel, onion, red pepper and frisee in large mixing bowl; add enough vinaigrette to lightly dress vegetables, about 3 oz.; season to taste with salt and pepper.
- Spread each flatbread with 2 tbsp. garlic herb cheese; place one flatbread on each plate and top with about 1 cup salad. Drizzle each with a little remaining vinaigrette and garnish with chives and edible flower petals. Serve immediately.