Go Back
Print Recipe

Violet Salad

Edible Flowers Recipe Featured in Traverse, Northern Michigan’s Magazine
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Flowers, Green Salad, Violets
Author: Traverse, Northern Michigan’s Magazine

Ingredients

  • 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

Instructions

  • 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.