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Primrose and Violet Salad |
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Serves 4
Salad
1 iceberg lettuce (or another crisp lettuce)
15 - 20 primrose flowers
15 - 20 violet flowers (optional)
Dressing
3 tablespoons sunflower oil
1 tablespoon violet vinegar (or white wine vinegar)
1 tablespoon mint (Bowles or apple), chopped
Freshly ground black pepper and salt
Preparation
Divide, wash, dry and then slice the iceberg lettuce.
Place it on a serving plate or bowl and scatter both lots of flowers over the top.
Make the salad dressing, if possible using violet vinegar, by mixing thoroughly together the oil and vinegar, adding the mint and seasoning to taste.
Pour over the salad just before serving and toss.
Reproduced with the kind permission of Jekka McVicar from her book Cooking with Flowers, published by Kyle Cathie Ltd; ISBN: 1 85626 483 1 |
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