Mixed Salad with Primroses and Violet Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the vinaigrette
- 200 milliliters White vinegar
- 30 Violet
- 1 Lettuce
- 1 bunch Radish
- 1 bunch freshly chopped parsley
- 20 Primroses
- 20 Violet
- 2 Tbsps vegetable oil
- 2 Tbsps Violet vinegar
- salt
- freshly ground peppers
- 1 Tbsp sugar
Preparation steps
1.
Rinse violets and pat dry. Place flowers in a glass bottle and fill with vinegar. Seal bottle, making sure it is air tight, and store in a cool place for 3 weeks. Shake bottle daily. After three weeks, strain vinegar and decant into vinegar bottle and store in a cool place. For decoration, add a few flowers to the bottle.
2.
Rinse lettuce, spin dry and tear into bite-sized pieces. Rinse radishes and cut into slices and mix with lettuce leaves and finely chopped parsley. Rinse violets and primroses and pat dry and mix into salad. For dressing, whisk violet vinegar, salt, pepper and sugar into a vinaigrette and drizzle over salad. Serve immediately.
