Violet Salad
Edible Flowers Recipe Featured in Traverse, Northern Michigan’s Magazine
- 8 cups mild baby greens, washed and drained
- 1 cup washed and drained violet leaves
- 1 tbsp fresh parsley, washed, drained and chopped
- 1 tbsp fresh lemon balm, washed, drained and chopped
- 1 tbsp fresh tarragon, washed, drained and chopped
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp violet vinegar
- 1 cup washed violet flowers
- Combine first six ingredients in a large salad bowl. In a small bowl whisk together violet vinegar, salt and pepper. Gradually whisk in olive oil. Drizzle over salad greens and toss. Arrange violet flowers on top. Serve immediately. Serves 4-6.