Hollyhock Salad Dressing

If you know anyone who grew up before the 60's, I am sure they have seen or have made the Hollyhock flower dolls at Bar-b-ques and family picinics. I read that edible flowers were very popular during the victorian era here: http://voices.yahoo.com/edible-flowers-decorate-pl...

Hollyhock flowers are edible if grown organically. I found an interesting Hollyhock salad dressing recipe that I had to try! I decided to make it sunshiine style using organic edible hollyhock flowers and by making a thicker version of the recipe. The recipe came from Cortes Island, British Colombia (Canada), It is a retreat center and can be found in the cookbook Hollyhock Cooks.

I read an article that Hollyhock dolls were made as early as the 1620's but I think it is possible they were made before that. If any of you old timers have any information about Hollyhock dolls I would love to learn more about how they were used and their origin.

This instructable will show you how to make Sunshiine's version of the Hollyhock salad dressing from Hollyhock Cooks. These instructions are for how to make the Hollyhock dressing ( not the salad or doll ). I will post a different instructable sharing how to do that. Lets make some dressing! Oh, I almost forgot to mention if you like this instructable please vote for it in the top right cornor when the button is up there! Thanks for your support.

Caution: USE EDIBLE ORGANIC FLOWERS FOR THIS RECIPE.

This is what you will need:

I used coconut oil you may use regular if you like

Kosher salt

Nutritional yeast flakes

Apple cider vinegar I used raw vinegar

Soy sauce

Minced Garlic

Water

1 or 2 Organic edible Hollyhock flowers optional

For the heavier dressing I added sour crème

Tools:

Paper towels (for the flowers), food processor or blender,covered bowl or jar, measuring cups, cutting board, and scissors.

The original recipe was quite a lot so I divided it into half as follows:

Measure Ingredients:

1/3 Cup Raw apple cider vinegar or apple cider vinegar

1/3 cup water

1/3 Cup Soy sauce

1-2 minced Garlic

1/2 Cup Nutritional yeast flakes

1 1/8 Cup coconut oil or your choice

Add salt to taste I used Kosher salt

1 or 2 Hollyhock flowers I added some diced into the dressing and used 1 for fun~

For a thicker dressing add sour crème to the dressing until you like the consistency ( it is quite tasty).

Preparations:

Wash the flowers and place them into a bowl of water and put them in the refrigerator until later.

Method:

Add the oil, water, vinegar, soy sauce, garlic, nutritional yeast, and salt to the food processor and blend until creamy with no lumps.

Method:

Pour the dressing into a pretty jar or bowl.

I removed the flowers from the refrigerator and dried them with a paper towel.

I cut small pieces to add color to the dressing at the top ( just a sprinkle of the flower petal).

If you like a thicker dressing the sour crème will add a slightly different flavor and texture. Just add the sour crème until you like the consistency.

I am not sure how long the flowers will last in the dressing so I would recommend to add these to a small amount of the dressing that will be used immediately. This was so good we used it up within a day.

This recipe was so delicious that I made 3 batches in two days. I made it two different ways as well as the original recipe and we liked all of them. If you use the coconut oil the dressing should set out to liquefy before it can be poured. The salad dressing should last a couple of weeks in the refrigerator.

The Hollyhock dressing is a perfect condiment for any Barbeque, picinic, or family get-together. I used it in a lettuce salad, pasta salad, and mixed salad. It works as a marinade as well. I recommend printing out enough recipe copies to share with your guest because it will save you time and they will ask for it.

I wish to thank all contributers for making this a great sharing place. Have a splendorous summer!

sunshiine