Got Chives? Make Chive Oil and Blossom Vinegar!

I planted chives in my garden a couple of years ago because I love the color and onion-y bite the chopped greens bring to green and grain salads, hot or cold vegetable dishes, eggs, or pasta. So when the purple pompoms of their blossoms started to appear, it seemed like there should be a better use for them than simply as a garnish, which would really only use a few of them. (I'm not a big garnish person, anyway, since most food I make around here disappears before I can "scatter artistically" as Martha Stewart might suggest.)

Chive blossoms in my garden.

Doing a bit of research, I found suggestions for making infused vinegar and oil using the chive blossoms and stems which can then be used to make a vinaigrette for salads and vegetables. The vinegar picks up a gorgeous rhubarb-red tint from the blossoms, and the oil gains a light chive flavor from a mix of blossoms and chopped stems, which would be fabulous for dipping crusty bread, Italian-style, or drizzling over crostata or grilled fish. Our house vinaigrette recipe would be perfect using the oil and substituting the vinegar for the lemon juice.

Infuse, strain. Done!

Like most infusions, this is dead simple to prepare, requiring simply blending the chives with oil or vinegar and giving it a few days to infuse. Make enough and you can fill small jars to share with friends!

Chive Blossom Vinegar and Chive Oil

Clip blossoming chives near the base of the stem, trimming off brown or dried parts. Pick off blossoms. Chop stems into 1/2" lengths.

For vinegar, pack blossoms into pint jar (or jars, depending on how many blossoms you have and how much vinegar you'll use). Fill jar with vinegar to within 1/2" of top. I used white wine vinegar, but some recipes call for white vinegar, which to my taste would be too strong; others call for white balsamic vinegar. Seal with lid, but not too tightly, to allow vinegar to breathe. Store in cool, dark place for two weeks. Strain into clean jar(s) and seal with lid(s). Keep up to six months in a cupboard away from heat or light.

For oil, place chopped chives, a few blossoms and enough oil to cover in a blender. Blend on high until completely pulverized then add more oil to thin it. Pour into lidded container and place in refrigerator for four days. Bring to room temperature, strain through fine mesh sieve or cheesecloth into medium bowl or pint measuring cup, then pour strained oil into ice cube tray and freeze. Pop frozen cubes out of trays and place in zip-lock bag. Store in freezer and thaw as needed.

Salad Smackdown: Cauliflower and Grain FTW!

It's like I was walking up a steep trail in the woods and suddenly came across a pristine pool underneath a sparkling waterfall. Hot and sweaty from the exertion, what could I do but dive in?

Some recipes are like that, in that they provide an jumping-off place for an unexpected and often refreshing experience. Jim Dixon's cauliflower with Meyer lemon relish, which chef Alice Waters (of Chez Panisse fame) based on an Italian gremolata, was like that for me. I'd made it several times to raves here at our house, as well as when I took it as a side dish to friend's homes.

The lemon relish.

Its lemony tingle is fantastic with Meyer lemons when they're in season, but regular lemons serve almost as well. And preserved lemon, minced into tiny shards, takes it to another level with their zesty, salty tang. It was the preserved lemon version that first had me pondering adding grain to the mix, so the next time I added frikeh, the smoky, parched wheat from Ayers Creek Farm that had been cooked to toothy perfection.

Dave was smoking a ten-pound behemoth of a brisket for Memorial Day, so I thought that the cauliflower with frikeh would add an additional smoky note to the ensemble (which included my mother's potato salad and grilled asparagus). There happened to be chive blossoms going nuts in the garden, so a few of those were plucked and sprinkled about.

While I feel like this particular recipe has come to a nice resting point, I'd love to hear if you discover a sparkling pool hidden in its depths.

Grain and Cauliflower Salad with Lemon Relish

8 oz. uncooked grain (frikeh, farro or barley come to mind)
1 head cauliflower, leaves trimmed but stalk left intact
1/2 to 3/4 preserved lemon, minced
1 shallot, minced (about 3 Tbsp.)
1/4 c. chopped flat-leaf parsley
1 Tbsp. chopped chives
1 Tbsp. rice vinegar
3 Tbsp. olive oil
Salt to taste
Chive blossoms to garnish (optional)

Bring a medium pot of water to boil. Add the grain and reduce heat to simmer. Cook for about 30 minutes until al dente (or to your liking) but definitely don't let it get mushy. Drain in a colander and run cold water through it to stop the cooking and cool it quickly.

Drop a whole head of cauliflower into a pot of salted boiling water. Pull it out after 3 minutes and let it cool. Make the relish by putting the minced lemon into a large salad bowl and combining with the shallot, parsley, chives, vinegar and olive oil. Let this sit for a few minutes while you chop the cauliflower into small florets (use the core, too, just chop it into smaller pieces). Toss the cauliflower and the grain with the relish, adding salt to taste. Garnish with chive blossoms, if using. Serve cold or at room temperature.

See the rest of the Salad Smackdown series—winners all!