Wild Violets are very tasty, as well as nutritious, and make for a very pretty salad. Wild violets in your flower garden can become a pest, because they readily reseed. Why not use them up in a decorative salad?
1 large handful of baby mesclun greens
1 small head Romaine or Iceberg lettuce
1 small green onion thinly sliced
1 small cucumber peeled and thinly sliced
1 green pepper sliced into thin strips
1 yellow pepper sliced into thin strips
1 handful of young violet leaves
10-12 violet flowers (stems removed)
1 1/2 to 2 Tbsp. balsamic or red wine vinegar
1 tsp honey
2 Tbsp extra-virgin olive oil
1 Tbsp hazelnut or almond oil
Salt and pepper
Wash the greens, and violet leaves, Pat dry with paper towels or spin dry in salad spinner. Break lettuce leaves into bite size pieces. Place in salad bowl, cover, and refrigerate until serving time.
Gently wash violet flowers and refrigerate in a glass of water until just before serving.
To make dressing:
Combine Honey, vinegar, salt and pepper, mix with fork or wire whisk to blend in the oil.
Assemble salad using all ingredients, drizzle dressing on and toss, sprinkle violets on top, ... serve!
Note: Be sure the violet flowers are free of chemicals and/or pesticides. Only use ones from your own garden. Never collect them from the roadside or other places!
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