Saturday, April 3, 2010

Violet Salad

Eating flowers may be one of the most sensual means to experience the plant world, minus wearing perfume, or drinking essences.
There is something about edible blooms that brings the mood of gastronomy to a whole different level. To prove my point, just try and have a cloudy thought while eating a violet salad? It's virtually impossible.
Violets also happen to contain high levels of vitamin A and C. Look out in your yard right about now, and it could save you a trip to the market for salad greens. The blooms and heart shaped leaves are so tender you can harvest them with nothing more than your fingertips.

Violet Salad:
*1-2 cups violet flowers and leaves
*1/4 cup high quality olive oil
*1/4 cup balsamic vinegar
*1 tsp honey
1/2 tsp mustard
*1 garlic clove
*sea salt and pepper
*small lemon wedge
*2 Tbsp sunflower seeds

Submerge violets in a bowl with cold water. Gently agitate. Lift greens and blooms from water with your hands into a salad spinner. Spin until dry.
For dressing, combine olive oil, vinegar, honey, mustard, garlic (pressed through a garlic press), sea salt and pepper to taste, and juice from lemon wedge in a small jar with a lid. Shake well. Taste and adjust seasonings.
Drizzle over violets in a small mixing bowl, being careful not to over dress. Plate and sprinkle with sunflower seeds.

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