Composed Lily Bulb Salad Recipe | PBS Food

by Chef Ken Oringer With black bean vinaigrette



  • 2 lily bulbs
  • 1 small sweet onion sliced vertically and separated into "petals"
  • 2 wild onions blanched
  • Green asparagus blanched and sliced lengthwise
  • White asparagus blanched and sliced lengthwise
  • Lily stems sliced into a fine chiffonade
  • Olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons fermented black beans rinsed and chopped
  • 1/4 cup rice vinegar
  • 1/2 cup olive oil
  • 1/4 cup mirin


  1. Slice lily bulb into "petals" and sauté in olive oil until crisp.
  2. Combine lily bulb petals with onion as a base. Layer with blanched wild onions, sliced green asparagus and sliced white asparagus. Top with sliced lily stems.
  3. Drizzle liberally with black bean vinaigrette (see recipe below).
  4. Suggested garnish: allium or chive flowers and pansies.
  5. Black Bean Vinaigrette: Combine all ingredients.


Please note: When working with edible flowers, ensure that they have NOT been treated with any chemicals. Recipe courtesy of Ken Oringer © 2006 Ken Oringer This segment appears in show #3106.
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