This has become my favorite way of eating or drinking jamaica flowers. After they macerate in the mix of oil, vinegar and seasonings, they absorb all of those flavors at the same time as they render theirs into the vinaigrette. Meanwhile, they become irresistibly chewy and make the salad playful, rich and interesting. If you want to take this salad over the top, crumble some freshly fried bacon on top.
Makes 6 servings
1/4 cup champagne vinegar
1/4 cup olive oil
1/2 cup safflower or corn oil
1 garlic clove, finely minced
2 teaspoons sugar, or to taste
2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 cup hibiscus flowers
12 ounces watercress, rinsed and drained
8 ounces fresh goat cheese, cut into 12 slices (can be crumbled, too)
1/2 cup pecans or pine nuts, lightly toasted
Pour the champagne vinegar into a 3- to 4-quart mixing bowl. Slowly add both the olive oil and the safflower oil as you whisk them into the vinegar with a fork or whisk. Mix in the minced garlic, sugar, salt and pepper. Add the flowers and toss them well. Let them macerate from 4 to 6 hours.
Remove the flowers with a slotted spoon, reserving the vinaigrette. Chop the flowers and return them to the vinaigrette. You may use then, or cover and refrigerate up to a week. Mix very well before using and taste for seasoning as it may have become a bit more tart as the days go by and need more salt and sugar.
Place the watercress in a salad bowl. Toss with some vinaigrette and top with goat cheese slices and toasted pecans or pine nuts.
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